Baba Ghanouj - Diana Shaw - Essential Vegetarian Cookbook

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* Exported from MasterCook *

 

Baba Ghanouj

 

Recipe By : Diana Shaw - Essential Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Dips And Spreads Middle Eastern

Side Dishes Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 large eggplant

1 clove garlic -- grated

2 inch piece fresh ginger -- peeled and grated

1/2 cup plus 1 tablespoon fresh cilantro -- minced

1 1/2 teaspoons ground cumin

Pinch paprika

2 tablespoons fresh lemon juice

1 tablespoon tahini

1/2 cup plain nonfat yogurt (optional)

1 tablespoon toasted sesame seeds* (optional)

 

Heat the broiler.

Place the whole eggplant underneath, about 2 inches from the heat source. When

the top has buckled, turn twice more to cook all sides, between 5 and 7 minutes

for each side. Remove with a long-tined fork. Let it cool thoroughly on a plate.

Meanwhile, combine the garlic, ginger, ¼ cup cilantro, cumin, paprika, lemon

juice, tahini, and yogurt, if using, in a glass or earthenware bowl. Peel the

eggplant and scrape away as many of the seeds a possible. Coarsely chop the

flesh and add it to the tahini mixture. Blend well.

Sprinkle with the sesame seeds and 1 tablespoon cilantro.

 

Variation: For a more substantial sandwich filling or spread, add 1 cup cooked

white beans or chickpeas along with the eggplant. Puree the mixture to make it

perfectly smooth.

 

* To toast sesame seeds:

Spread the seeds in a single layer on a sheet of aluminum foil. Bake in a

toaster oven or conventional oven at 350°F. until the seeds turn golden brown,

about 3 minutes. Watch closely to prevent burning.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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