Baba Ghanoush - Eggplant Dip
Ingredients:
1 medium to large Eggplant
4 tbs. tahini sauce
2 cloves garlic -mashed
1 lemon - juiced
1 tsp. salt
3 tbs. olive oil to garnish
Directions:
preheat oven to 325 degrees. First, with a fork, poke one side of the eggplant. place the poked side up on a foil lined pan and place in the oven. Cook for about 30 minutes or until the eggplant has become a dark black color. To check if the eggplant is done first look at it and if it has collapsed then poke the eggplant with a fork and if the fork goes through the eggplant easily then it is done. Remove the eggplant from the oven and put under gentle running cold water. Once the eggplant has cooled, peel off all the skin and discard the skin. Then place the eggplant on your cutting board and chop finely. In a food processor add the eggplant, tahini sauce, lemon juice, garlic and salt. Blend just until the ingredients are blended together. There you go...Baba Ghanoush ready to serve.
Add the Baba Ghanoush to your favorite flat dish and garnish with the olive oil. Serve the Baba Ghanoush with a few loaves of pita bread. This is also a great low carb recipe by using celery instead of pita bread to scoop and eat the Baba Ghanoush. Enjoy!
This recipe serves 4.
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The recipes and photos are all original text (c) copyright 2007-2009. Always Cookn by HH. If you repost any of my recipes, please give credit to MiddleEasternCookn.blogspot.com and link to the recipe from my site.