Casablanca: Baba Ganoush
Serve this delicious spread with warmed pita breads.
- 2 Medium Eggplant (about 2 - 2 1/2 lbs. total)
- 3 tb Lemon juice
- 1 t Salt
- 2 t Minced fresh garlic
- 3 tb Sesame tahini
- 1/4 C Chopped parsley
- 1/2 C Toasted pine nuts
- Warmed Pita Bread cut into wedges
Preheat oven to 400 degrees F. Prick eggplants all over with a fork. Bake until tender (about 45 minutes).
The eggplant will semi-collapse as it cooks, and the skin may char. This is normal.
Remove from oven, halve and scoop out the flesh and refrigerate as we move on to the next step. Discard the skin.
Add the 2 cloves of peeled Garlic, and Parsley to the food processor.
Squeeze in the juice of a Lemon. Here I'm using my hand, but a juicer is much easier. Either way, don't let any seeds stay in the food processor or your dish will be bitter.
Add 1 t Salt.
Pour in 1/4 C Tahini, and all of the Eggplant meat. Process.
Spoon the dip to a serving plate and chill. Just before bringing to the table sprinkle on some Sweet Paprika, just a bit for visual "zing".
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