Thursday, March 24, 2011


Preparing the babaganouj:
2 medium eggplant
1/2 cup Tahini
4 T extra virgin olive oil
4 T fresh lemon juice
1/4 cup parsley, minced
1 clove garlic, minced
salt and freshly ground black pepper, to taste

Preparing the babaganouj:
Preheat oven to 375 degrees F.

Prick the eggplant with a fork on all sides to allow steam to escape. Place on a baking sheet on some parchment and bake for 35 minutes or until it collapses. Scrape the eggplant flesh out with your fingers or a fork into a food processor, discarding the skin. Add all the remaining ingredients, season with salt and pepper, and pulse until creamy. Adjust seasoning, adding more lemon juice if necessary.

Serve with pitas or flatbread, cut into wedges.


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP