Baba Ghanouj

Here's another recipe for you to try! This is my version of Baba Ghanouj, a Middle Eastern eggplant dip. Remember, this is in preparation for a possible future cookbook so please help me with the recipe testing. Let me know how it works for you by sending an email from the contact tab on this site.

Amor y Paz,

Cyrus

Baba Ghanouj (Middle Eastern Eggplant dip)

1 Eggplant
1/4 cup Tahini Sauce (see recipe)
Juice of 1 lemon
2 Tsp. olive oil

Prick skin of eggplant in several places, skewer eggplant and hold over open flame of burner till skin starts to burn, this will give that traditional smokey flavor. Roast directly on rack of oven at 400 for about 1 hour or till soft throughout or if you're in a hurry, cook in microwave on high for 7 - 10 min. Cool eggplant, then cut in half and spoon out pulp into blender bowl. Blend eggplant ‘til smooth then add remaining ingredients and continue blending until well combined.

To serve: spread dip into shallow bowl and drizzle with olive oil, garnish with chopped tomato and parsley.

Tahini Sauce ( for Baba Ghanouj and Hummus)
1 cup raw Sesame Tahini
2-3 cloves garlic, pressed
Juice of 2 lemons
1/2 tsp. salt
about 1 cup water
Place all ingredients except water into blender bowl. Add water slowly while blending till you have a thick paste about the consistency of mayonnaise.