EGGPLANT DIP baba ghanouj
From lohashim 16 years ago
- 10 minutes to make
- Serves 6
This spread pleases the palates of East and West alike with its slightly smokey taste and rich creamy texture. It is considered best when heavily laden with the freshest garlic, and is excellent as a meze or cocktail dip with potato chips, toast rounds, or Arabic (pita) bread.
Ingredients
- 3 large eggplants shopping list
- 1 cup tahini shopping list
- 1 1/4 cup lemon juzce shopping list
- 4 cloves of garlic shopping list
- 2 tsp. salt shopping list
- parsley shopping list
- pomegranate seeds shopping list
- olive oil shopping list
How to make it
- Cut stem and green hull from top of eggplant.
- Bake it whole or broil over an open flame (sensational if done over slow charcoal fire) until the flesh is soft and the skin becomes crisp and starts to crack open.
- Scoop pulp out of the skin. Mash thoroughly or pass through a food mill.
- Slowly beat in lemon juice alternately with taheeni.
- Crush garlic with salt and mix to a paste with a little lemon juice.
- Blend this into the eggplant mixture.
- Adjust seasoning to taste adding more salt or lemon juice.
- Pour onto shallow serving dishes or platters.
- Garnish with chopped parsley or leaves.
- Arrange pomegranate seeds in rows across top.
- Serve cold with olive oil, radishes and green onions.
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