Recipe Detail Baba Ghannuj (Eggplant Appetizer)

Baba Ghannuj (Eggplant Appetizer)

1 Large eggplant 1 Clove garlic; crushed
1 ts Salt
1/4 c Tahini; Sesame Seed Paste 2 tb Water 1/4 c Lemon juice
Lemon wedges Parsley Olive oil
Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped
parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal. Rita Taule, Prodigy ID# BTVC62A.


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