ARTICLES

Baba Ghanoush

Posted: Tuesday, December 1st, 2009

Baba Ghanoush is a Middle Eastern dip or side dish made from roasted eggplant, tahini (sesame butter), lemon and garlic. The aromatic garlic and creamy eggplant combine wonderfully.

2 medium or large eggplants, about 1 pound

1 garlic clove, finely minced

2 tablespoons tahini (sesame butter)

Juice of 1 lemon

Salt, to taste

2 tablespoons olive oil

Parsley, coarsely chopped (optional)

Greek or Kalamata olives for garnish (optional

Preheat oven to 400 degrees. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh, discarding skin. Blend in a food processor or blender with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Allow to cool, then drizzle with olive oil and garnish with parsley and olives. Serve with freshly baked pita bread wedges.

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