Smoky baba ghanoush

Yield: 2 cups

Measure Ingredient
2 mediums Eggplants
3 \N Garlic cloves, coarsely chopped
2 teaspoons Salt
1 teaspoon Sugar
½ cup Tahini *
4 tablespoons Fresh lemon juice
1 teaspoon Pepper

Wash eggplants and, with a fork, prick them in about 5 different spots. Grill whole eggplants over medium-hot coals. Turn about every 5 minutes to even char the skin of the eggplants. Grill until just soft and charred all over, about 20 minutes. Cool. Cut in half and scoop out the insides (you may find it easier to peel the skin off with your fingers if the eggplant gets too mushy).

In a food processor fitted with a metal blade, combine the eggplant, garlic, salt, sugar, tahini, lemon juice and pepper. Puree until smooth. If mixture seems too thick, add a little water to achieve desired consistency. Adjust seasoning.

* This paste made from sesame seeds is available at most grocery stores.

Makes 2 cups or more, depending on size of eggplants. Per 2-tablespoon serving: 50 calories, 1 gram protein, 3 grams cabohydrates, 4 grams fat, trace saturated fat, 0 milligrams cholesterol, 67 milligrams sodium. Submitted By MICHAEL ORCHEKOWSKI On 08-08-95

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