BABA GHANOUJ (Eggplant and Tahini )

**housewife** · #1 08-03-2007, 12:20 PM

It has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated.
Servings: one appetizer dish
Cooking time: 20 minutes
Ingredients:
1 large eggplant
1/4 cup fresh lemon juice
4-5 tablespoons tahini
2 cloves garlic
1 1/2 teaspoons of salt
1/4 cup fin chopped fresh parsley

Instructions:

Remove green leafy part around stem of the eggplant but do not remove the stem.

Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.

Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini. Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste.

Best way to eat: Pour mixture into shallow serving dishes and garnish with chopped parsley. Serve with pita bread, fresh or toasted.

**patricias213** · #2 08-03-2007, 01:36 PM

In trinidad we make something like this, very similiar. What we do is, we roast the eggplant over the stove fire until cooked, then we peel of the skin and mash the eggplant, we then add hot oil with garlic, onions, pepper, salt and stir it up. We eat that with something call "roti" also similiar to a pita bread but not the same. Some West Indian restaurants here in new York makes them, i do make my own though. Its a great recipe.

**housewife** · #3 08-04-2007, 12:50 PM

Roasting the eggplant over the stove fire, adds to it a great smoky flavor, your recipe is close to mine.
baba ghanouj has a wide variety of twists to it, such as adding roasted garlic or roasted red bell paper.
But lemon juice is a must in each recipe.
I love every recipe that has eggplants.

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