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BABA GHANOUSH
Baba
ghanoush is a Middle-Eastern purée
of eggplant and tahini, which is usually
served as a dip, but can be served as a
salad by adding lots of black olives and
tomato slices. If you find the smoky flavor
too strong, soften it by stirring in one
tablespoon of yogurt. Tahini, a sesame seed
paste, is available from selected supermarkets
and delicatessens.
2
large eggplants
1/4 cup tahini
1/4 cup lemon juice
3 cloves garlic, quartered
1 teaspoon salt
2 tablespoons finely chopped fresh parsley
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Pierce
eggplants all over with fork or skewer; place
whole eggplants on oiled oven tray. Bake, uncovered,
in hot oven about 1 hour or until soft. Stand
15 minutes.
Peel
eggplants, discard skins; chop flesh coarsely.
Blend
or process eggplant with tahini, juice, garlic
and salt, until combined. Spoon into serving bowl;
sprinkle with parsley.
Makes
about 3 cups.
SERVING
SUGGESTION: Usually served as a dip with pita
bread, but it's also delicious as a sandwich spread
or as an accompaniment to roast lamb.
[Salads:
Simple, Fast and Fresh, The Australian Women's
Weekly Cookbooks]
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