A tasty Middle Eastern dip that's nice to make alongisde Hummus Yummus, since they both require a lot of the same ingredients. Great with Arabic bread, pita chips, or other crackers.
1 large eggplant
1/4 cup tahini
2 garlic cloves, minced
1/4 cup lemon juice
a pinch of ground cumin
salt, to taste
a bit of olive oil
a couple sprigs of chopped parsley
Preheat an oven to 375°F (190°C).
Poke the eggplant in several places with a fork and place on a barbeque grill rack a few inches from the fire. (If you don’t have a barbeque grill, you can also just stick it with a pronged fork and hold it over a stove fire.) Grill the eggplant, turning frequently, until the skin turns brown-black and the flesh begins to feel soft (10 to 15 minutes).
Transfer the eggplant onto a baking sheet and bake until very soft, 15 to 20 minutes. Then remove it from the oven, let it cool slightly, and peel off and discard the skin.
Put the eggplant flesh with the other ingredients (except the parsley) into a food processor and process until it forms a soft paste. Add more seasonings to taste, if necessary.
Pour the Baba Ghanouj into a serving bowl, drizzle a little olive oil over it, and sprinkle chopped parsley on top. Enjoy!
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