Baba Ganouj
Baba Ganouj
2 medium eggplants
2 tbs tahini
2-3 garlic cloves, pressed
juice of 1 lemon
1/2 tsp salt
fresh black pepper
Preheat oven to 300 degrees. Slice two medium eggplants in half lengthwise, place facedown on a baking sheet, pierce skins with a fork, and bake until they begin to deflate (about 40 minutes). (Can also bake them whole, if you pierce them.) Let cool, then scoop out insides into a bowl and mash with a fork. Add rest of ingredients and mix well.
Serves 6-8 as a dip. Also good as a topping for rice or pasta, or as a sandwich spread.
2 medium eggplants
2 tbs tahini
2-3 garlic cloves, pressed
juice of 1 lemon
1/2 tsp salt
fresh black pepper
Preheat oven to 300 degrees. Slice two medium eggplants in half lengthwise, place facedown on a baking sheet, pierce skins with a fork, and bake until they begin to deflate (about 40 minutes). (Can also bake them whole, if you pierce them.) Let cool, then scoop out insides into a bowl and mash with a fork. Add rest of ingredients and mix well.
Serves 6-8 as a dip. Also good as a topping for rice or pasta, or as a sandwich spread.