Search for anything:

Baba Ghanouj

appetizers, ethnic

1 medium eggplant
1 olive oil
5 teaspoon tahini
1 teaspoon lemon juice
1 teaspoon ; water
3/4 teaspoon salt
1/4 teaspoon garlic powder

~Bake eggplant at 350 deg. for 1 1/2 - 2 hours, until it is quite soft. ~Let eggplant cool; then slit skin & scoop out all the pulp. ~Place in a small bowl. Cover with 1 or 2 Tbl olive oil and refrigerate for at least 3 hours. ~Remove from refrigerator & mince well. Add tahini, lemon juice, water, salt, and garlic powder. Blend well. Stir in 1-2 tsp of olive oil and serve cold. 1/4 tsp (or more) cumin may be added for a still stronger Middle Eastern flavor. Source: "The Underground Gourmet Cookbook"

Yield: 1 batch

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU