Guest guest Posted July 12, 2009 Report Share Posted July 12, 2009 Baba Ghanouj 2 large eggplants, halved lengthwise ¼ cup olive oil ¼ cup tahini 3 tablespoons lemon juice 1 garlic clove, chopped Pita Bread wedges Preheat oven to 200°C. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant. Transfer effplant pulp to processor. Add ¼ cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Serve with pita wedges. Quote Link to comment Share on other sites More sharing options...
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