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Print this Recipe    Baba Ghanoush

1 large eggplant
salt
pepper
1/2 cup Tahini Paste
1 to 4 cloves garlic
1/4 to 1 tsp chile
handful coriander chopped finely
1/4 cup olive oil
1/4 cup lemon juice

Cut the eggplant in halves lengthwise. Slice flesh diagonally into
diamonds without cutting through skin. Sprinkle with salt and pepper
to taste. Drizzle with oil. Place cut side up in moderate oven
for about 30-60 min until cooked through and soft, but not dried
out. This will give a slightly smoky flavour to the dish.

When cool enough to handle, scoop out eggplant flesh into a bowl.
Mash with a fork. Add Tahini, crushed garlic, chile, parsley and
coriander. Add about 1/2 the olive oil and lemon. Fold together.
(The more rigorously mixed, the smoother the dip. I prefer a more
silky, glutinous consistency) Adjust seasonings and slowly add the
remaining lemon juice and olive oil until the required consistency
is reached. Chill overnight.


Variations:

Microwave the eggplant whole 10-15 min (Faster, but doesn't give
the hint of smoke)

Press through a coarse moulin for a silkier dip.

Puree in a food processor for a smoother dip. All the ingredients
can be mixed using the food processor.

Add ground cumin or whole cumin seeds with the garlic and chile.

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