Baba Ghanouj (Baked Eggplant Dip) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Veggie Revolution by Sally Kniedel and Sara Kate Kniedel This is a delicious, creamy Mediterranean spreads. It's similar to hummus, but with a smoother, creamier texture. It's great for taking to potlucks or for keeping on hand in the refrigerator. Serve on pita bread or use as a dip for carrots, cucumber slices and celery sticks Ingredients:
1 medium-sized eggplant |
2 tablespoons tahini |
2 cloves garlic, minced |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1 teaspoon olive oil |
1/2 teaspoon cumin |
Directions:
1. Preheat oven to 375 degrees.
2. Slice eggplant in half. Place it on a greased baking sheet and brush the skin lightly with oil to prevent scorching. Bake for about 25 minutes, or until tender. Remove from oven and allow to cool.
3. When the eggplant is cool enough to touch, gently peel away the bitter-tasting skin. Place the soft insides in a mixing bowl and mash thoroughly.
4. Add remaining ingredients. Mix well and chill for at least half an hour before serving.
5. Makes 2 - 3 cups.
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