Wednesday, August 25, 2010

Baba Ganouj

Makes about 2 cups


Sing with me now: “I’m in heaven, nightshade heaven…” I’m glad lots of people don’t like eggplant—more for me! Here is a recipe for the unforgettable Middle Eastern roasted eggplant dip, made from garden eggplants

1-1 1/2 pounds eggplant

olive oil for roasting

1/4 C tahini

1 clove garlic

2-3 Tbs lemon juice

3 Tbs olive oil

salt to taste

First you need to roast your eggplants. Coat them with olive oil and place them on a foil- or parchment paper-lined baking sheet. Bake at 400 degrees for about an hour until eggplants are shriveled and easily pierced with a fork.


When cool enough to handle, peel the eggplants and place the flesh in the blender or food processor with remaining ingredients. Process until smooth. Serve with pita, crackers, raw vegetables, etc.

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