Baba ghannuj (eggplant appetizer)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| 1 | Garlic clove, crushed | |
| 1 | teaspoon | Salt |
| ¼ | cup | Tahini (Sesame Seed Paste) |
| 2 | tablespoons | Water |
| ¼ | cup | Lemon juice |
| Lemon wedges | ||
| Parsley | ||
| Olive oil | ||
Directions
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