Baba ghanouj

Yield: 1 batch

Measure Ingredient
1 medium Eggplant
\N \N Olive oil
5 teaspoons Tahini
1 teaspoon Lemon juice
1 teaspoon ;Water
¾ teaspoon Salt
¼ teaspoon Garlic powder

~Bake eggplant at 350 deg. for 1½ - 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. ¼ tsp (or more) cumin may be added for a still stronger Middle Eastern flavor. Source: "The Underground Gourmet Cookbook" Submitted By SAM WARING On 02-26-95

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