Baba Ganoush (SF)

[Guest guest]

Baba Ganoush

From Wikibooks, the open-content textbooks collection.

http://en.wikibooks.org/wiki/Cookbook:Baba_ganoush

 

 

Baba ganoush is a common Middle Eastern and Mediterranean dip with a

creamy, somewhat smoky flavor. It is usually eaten with pita bread

although naan or a crispy flatbread (GF of course) also work well.

 

 

1 medium-large eggplant, any variety, 1 - 1 1/2 lbs (450 - 675 g)

2 tablespoons (6 tsp) raw tahini

juice of 1 lime

1 clove garlic, crushed

3 tablespoons (45 ml) olive oil

1/2 tsp salt

paprika -OR- cayenne pepper, as a garnish

 

 

1. Roast the eggplant. This can be done in a variety of ways, but

the flesh should be fully cooked and the skin should be burned

and falling off easily. An effective method is to prick the

eggplant and place it a few inches under a broiler, turning it as

the exposed skin blackens, about every 3-4 minutes. Place a pan

underneath to catch the juices, and discard them.

 

2. Scrape off the eggplant skin. It's all right if you miss a few

burned bits.

 

3. Finely chop or blend the eggplant flesh with the rest of the

ingredients. The consistency should be smooth. Reserve a bit of

the olive oil, and drizzle that over the top. Sprinkle with some

paprika or cayenne.

 

 

Servings: 10.