Baba Ghannouj (Eggplant and Sesame Puree)

Title:
Baba Ghannouj (Eggplant and Sesame Puree)

Yield:
1 Servings

Categories:
Appetizers,
Ethnic




Ingredients:





     1 md Eggplant


   1/4 c  Lemon juice


   1/4 c  Tahini (sesame paste)


     2    Cloves garlic


     2 ts Salt; or to taste


     1 tb Olive oil


   1/4 c  Finely chopped parsley






 Place eggplant on center shelf in hot oven. Cook until soft, turning often.


 Peel off skin while hot. Remove stem and end of eggplant, if firm.


 


 Chop flesh. Put in blender or food processor. Puree. Blend in most of the


 lemon juice. Gradually add tahini.


 


 Crush garlic into a paste with 1 teaspoon salt. Add to eggplant. Beat well.


 Adjust flavor with lemon juice and remaining salt. Beat in olive oil and


 parsley. If using food processor, put about 4 sprigs of parsley into


 container. Process until chopped, but still visible.


 


 Place in shallow dish. Garnish with parsley. Serve with Arab bread as an


 appetizer.


 


 NOTES : If making ahead, store in a sealed container in refrigerator. Bring


 to room temperature before serving.


 Recipe by: Kitchens of Eastern Arabia/Suzan Al Gahtani, Hadeed, NC Posted


 to MC-Recipe Digest V1 #671 by Creedenite@aol.com on Jul 14, 1997