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Post by :wealth-masters
Category :Learning Kitchen
Author :Unknown
Date :January 2012
Read :716
Click below to download : Dips - Baba Ghannouj (Format : PDF)
Dips - Baba Ghannouj
1 large eggplant1/2 cup tahini paste
juice of 2 lemons
2 garlic cloves cut in halves
chopped parsley for garnish
Preheat oven to 400. Using a fork, pierce eggplant in several places. Place on oven rack and bake 1 hour, or til soft. Cool. Peel. Add all but the chopped parsley to food processor; process til smooth. To serve, on a serving tray, spread out on the tray, with a spatula, and garnish with parsley. Serve with pita bread cut in triangles.
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1 medium eggplant, roasted and charred 1 garlic clove, minced 3 tbls. fresh lemon juice 1/2 tsp. salt 1 tbls. minced parsley 1 tbls. fresh dill. Discard the charred skin. In processor combine the eggplant pulp with remaining ingredients and blend until smooth. This can be made a day in advance and chilled.
Dips - Baba Ghanousch
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