Baba Ganoush Eggplant Dip
From frantic 17 years ago
- 30 minutes to make
- Serves 8
Mezza is a selection of Lebanese hors d'oeuvres, often comprising thirty or more small dishes. It is traditionally served as an appetiser, but is sometimes eaten as a meal in itself. This dip is no exception. Serve with Lebanese bread
Ingredients
- 2 medium large eggplant shopping list
- 4 cloves garlic (at least!) shopping list
- salt (for crushing the garlic) shopping list
- 6 tablespoons tahini shopping list
- 1/4 cup lemon juice shopping list
- oil and chopped parsley to garnish shopping list
How to make it
- Take the green off the eggplant, but leave the stem
- Bake for 30 minutes on medium heat
- Allow to cool in a plastic bag and peel (the plastic bag makes the peeling easier)
- Mash the peeled eggplant very well
- Crush garlic with salt in a mortar and pestle
- Add tahini and lemon juice to the garlic mix
- Add mashed eggplant and adjust seasonings to taste
- Serve on a platter with a small amount of good quality oil sprinkled over and surrounded by chopped parsley
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" It was excellent "