Title: Baba Ghanoush
Categories: Dips, Spreads
Yield: 1 1/2 cups
1 Eggplant
1/4 c Lemon juice
1/4 c Tahini
2 tb Sesame seeds
2 Cloves garlic; minced
Salt and pepper to taste
1 1/2 tb Olive oil
Prep Time: 5 Min Cook Time: 40 Min Ready In: 3 Hrs 45 Min
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking
sheet.
Place eggplant on baking sheet, and make holes in the skin with a
fork. Roast it for 30 to 40 minutes, turning occasionally, or until
soft. Remove from oven, and place into a large bowl of cold water.
Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an
electric blender, and puree. Season with salt and pepper to taste.
Transfer eggplant mixture to a medium size mixing bowl, and slowly
mix in olive oil. Refrigerate for 3 hours before serving.
