35. Recipe: Baba Ghanouj
Description
This article is from the Lebanon FAQ, by Alaa Dakroub dakroub@leb.net with numerous contributions by others.
35. Recipe: Baba Ghanouj
1 eggplant (about 1.25 lbs.)
1/4 cup of olive oil
1 clove of garlic, crushed
1/2 cup of lemon juice
1/4 cup of tahini
2 T of minced parsley
1. Cut the eggplant in half lengthwise and make several incisions in
the flesh. Sprinkle the exposed meat with salt and let it drain for
30 minutes.
2. Coat a baking pan with the olive oil and place the eggplant
face-down in the pan. Bake it in an oven preheated to 400F for
about 20 or 30 minutes, until tender.
3. Remove the eggplant and let it cool. Then scoop out the pulp and
place it in a food-processor or blender. Discard the skin.
4. Place the garlic in the blender with the eggplant and puree. Add
alternately the lemon juice and the tahini. Finally, blend in the
parsley. Season to taste with salt and pepper if desired.
5. Chill before serving. Sprinkle with paprika to add a bit of color,
if you like. Serve with raw vegetables and toasted pita
triangles.
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