Ingredients
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2
-
4 - 5
-
6
-
4
-
2
-
-
1
-
-
-
-
-
-
-
-
Directions
Baba Ganouj – Eggplant Dip With Sesame Oil, Middle Eastern eggplant and sesame dip/spread This is my variation of my father’s recipe , Yum! This is a great alternative to hummus I had fun making it work in my blender, since I don’t have a food processor (though I had to add more liquid in order to get it to blend properly) The garnishes are a good idea, since baba ganouj ends up looking a bit unappetizing, even if it tastes great!!
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Steps
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1
Done
|
Broil Eggplants With Skin on, Turning Frequently, Until Skin Is Lightly Charred and Eggplants Are Fairly Soft. |
|
2
Done
|
Alternately, Slice Eggplants in Half Lengthwise and Place on an Oiled Cookie Sheet. |
|
3
Done
|
Broil in Oven or Bake at 450o F Until Fairly Soft. |
|
4
Done
|
Allow to Cool Enough to Be Handled. |
|
5
Done
|
Remove Most of Skin, and Mash Eggplant. |
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6
Done
|
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. |
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7
Done
|
Fit Food Processor With Steel Blade. |
|
8
Done
|
With Machine Running, Drop in Garlic Cloves. |
|
9
Done
|
Add Tahini, Lemon Juice, and Water; Blend Until Thoroughly Combined. |
|
10
Done
|
Add Eggplant, and Pulse Until Coarsely Pureed. |
|
11
Done
|
Add Salt and Red and Black Pepper to Taste. |
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12
Done
|
Refrigerate For 1-2 Hours For Flavor to Develop. |
|
13
Done
|
Adjust Seasonings, Including Tahini If Desired. |
|
14
Done
|
Garnish With Parsley, Pine Nuts, and Pomegranate Seeds as Desired. |
|
15
Done
|
Serve With Pita Bread or Veggies. |
