 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I got this recipe off of a newspaper. It is not the one that I usually use since it is not classic babaganoush but it is very very good if you like it creamier and less eggplant-y Ingredients:
olive oil |
1 medium eggplant |
2 medium garlic cloves, minced |
1/4 cup fresh lemon juice |
1/4 cup tahini sauce |
1/2 teaspoon salt |
black pepper, to taste |
cayenne, to taste |
Directions:
1. Preheat the oven to 350°F Lightly oil baking sheet.
2. Slice the eggplant in half lengthwise, and place face-down on the baking sheet. Bake for 30 minutes or until very tender. Cool to the touch.
3. Scoop out the eggplant insides, and discard the skin. Place the insides in a food processor, and add the garlic, lemon juice, tahini and salt. Puree until smooth.
4. Transfer to a serving dish, cover tightly, and chill. Drizzle the top with a little olive oil just before serving. Serve with an assortment of crackers.
|
|