BABAGHANOUJ 2 large eggplants(brinjal) 2 cloves garlic, crushed 1 cup tehina - sesame seed paste juice of 2 lemons 1/4 cup water 2 tsp salt 1/4 cup chopped parsley red hot pepper flakes or powder olive oil and olives pierce the eggplants in several places, place in a pan and bake in a 400F (200C) for 1 hour. Cool. Crush the garlic and place in a large bowl. Cut the eggplants in half. Scoop out the flesh and place in a vegetable masher. Puree and add to garlic. (You may mash using a fork.) In a small bowl, combine tehina with lemon juice. Stir well. Add water and salt, and stir again. Spoon over the mashed eggplant and mix well. Adjust seasonings. Refrigerate. At serving time spoon Baba Ghanouj into a serving bowl and garnish with chopped parsley and olives. Sprinkle with red hot pepper flakes or powder . Drizzle with olive oil. Serve as a side dish, or as a main dish along with pita bread.
Posted on: Fri, 28 Nov 2014 23:55:11 +0000
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