baba ghanou (eggplant with tahina)

Categories
Dips/spread
Appetizers
Yield
3 servings
MeasureIngredient
  Dwigans fwds07a -- nathan
  And goldman
1 large Eggplant
1 medium Onion
½ bunch Parsley
½ cup Tahina (sesame seed paste)
2 tablespoons Lemon juice
20  Milliliters
2 teaspoons Water
1 teaspoon Salt
 dash Cayenne pepper
  Garlic -- crushed

Place the unpeeled egg plant directly on gas burner with the flame set at medium, turning it as the skin chars and the inside becomes soft, or bake in a pan at 450 until it is charred and tender, about 30 minutes. When done, let cool slightly, cut i half lengthwise and scoop out the eggplant pulp . chop fine. Grate onion, squeeze out juice from the onion, chop parsley, fine and blend with the eggplant and onion. Blend the tahina thoroughly with lemon juice and garl Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman

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