2 ea Eggplants, about 1 1/2 lbs.
1/4 c Lemon juice
1/4 c Tahini (sesame seed paste)
2 ea Cloves garlic, crushed
Salt to taste
Olive oil
Freshly chopped parsley,
Paprika or pomegranate
Seeds to garnish
1. Preheat oven to 400 degrees F. Cover baking sheet
with foil. Wipe eggplant and pierce with point of
sharp knife. Place on prepared baking sheet and bake
in preheated oven 35 to 45 minutes. When cool enough
to handle, peel eggplants and remove seeds. Place in
container of food processor and sprinkle with lemon
juice to keep from browning.
2. Add tahini, garlic, and salt. Process until
smooth.
3. Spread onto serving platter and pour small amount
of olive oil over top. Garnish with chopped parsley,
paprika, or pomegranate seeds. Serve with warmed pita
bread and crudites. Cover and store in refrigerator.
Notes: Baba ghanoush is a traditional dish of Lebanon
and Syria, and is often served with raw or blanced
vegetables. The combined flavors of eggplant, garlic,
and lemon juice are very Mediteranean. For a smokey
flavor, grill eggplant over hot charcoal instead of
baking in the oven.
Variation: In Greece, olive oil is used instead of
tahini. In Syria yogurt is added for a lighter
tasting dish. In Turkey it is called Hunkar Begendi,
tahini and garlic are omitted and 1 cup white sauce
and 1/3 cup grated cheese are mixed into the eggplant
and heated before serving.
Source: Secrets of Cooking, by Linda Chirinian
(typed by Jane Ghorbani)
