Ingredients
-
1
-
3
-
1/2
-
1
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Baba Ghanouj, This recipe comes from The Door to Arabic Cooking, a little spiral-bound book published by my grandmother-in-law’s church, St George Orthodox Church, of Boston, MA My husband’s father’s family is Lebanese-Armenian, and these are his comfort food recipes I have to give the cookbook back to my mother-in-law, so I’m saving them here , This recipe comes from The Door to Arabic Cooking, a little spiral-bound book published by my grandmother-in-law’s church, St George Orthodox Church, of Boston, MA My husband’s father’s family is Lebanese-Armenian, and these are his comfort food recipes I have to give the cookbook back to my mother-in-law, so I’m saving them here
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Steps
|
1
Done
|
If You Have a Gas Stove, Use Tongs to Hold the Eggplant Over a Medium Flame Until the Skin Chars. |
|
2
Done
|
Poke Holes in the Skin With a Fork and Bake on a Foil-Lined Baking Sheet at 400 Degrees For About 30-40 Minutes, Until Cooked Through. If You Have a Grill, Skip Step One and Grill the Eggplant Over Indirect Heat Instead of Baking. |
|
3
Done
|
When the Eggplant Is Cool Enough to Handle, Peel Off the Skin and Put the Pulp Into a Bowl or Food Processor. |
|
4
Done
|
Add the Tahini, Salt, Garlic and Lemon Juice and Mash It Together With a Fork or Process Until It Reaches Your Desired Consistency. |
|
5
Done
|
Pour Into a Serving Bowl and Garnish With Pine Nuts and/or Pomegranate Seeds. |
