Baba ghannuj (eggplant appetizer)

Yield: 1 servings

Measure Ingredient
1 large Eggplant
1 \N Garlic clove, crushed
1 teaspoon Salt
¼ cup Tahini (Sesame Seed Paste)
2 tablespoons Water
¼ cup Lemon juice
\N \N Lemon wedges
\N \N Parsley
\N \N Olive oil

Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender.

Remove from oven and run under cold water. Peel and mash; set aside.

In serving bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil.

Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal.

Shared by Rita Taule

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