Baba Ghanouj - Eggplant Dip with Sesame Oil
Keys: Lebanese Lebanon Middle Eastern
Yield: 1
Ingredients:
2 med dark-skinned eggplants (pierced with fork to let
steam escape)
4 x -5 Cloves garlic, to taste
6 tbl tahini (Arabic sesame paste)
Juice of 4 lemons
2 tbl water
Salt and freshly ground black pepper to taste
Dash of hot red pepper (cayenne) to taste
Chopped parsley, toasted pine nuts, pomegranate
seeds (optional for garnish)
Method:
Broil eggplants with skin on, turning frequently, until skin is lightly
charred and eggplants are fairly soft. Alternately, slice eggplants in
half lengthwise and place on an oiled cookie sheet.
Broil in oven or bake at 450 until fairly soft. Allow to cool enough to
be handled. Remove skin and mash eggplant. If you don't mind a little
grayness in the color, allow a little charred skin in with the pulp; it
will add a pleasant smoky flavor. Fit food processor with steel blade.
With machine running, drop in garlic cloves. Add tahini, lemon juice,
and water; blend until thoroughly combined. Add eggplant, and pulse
until coarsely pureed. Add salt and red and black pepper to taste.
Refrigerate for 1-2 hours for flavor to develop.
Adjust seasonings, including tahini if desired. Garnish with parsley,
pine nuts, and pomegranate seeds as desired. Serve with pita bread or
veggies.Diabetic
*Angelique*
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