LOCATION: Recipes >> Middle Eastern >> Baba Ghanouj 06
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Baba Ghanouj 06
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Baba Ghanoush
3 large eggplants
1/2 to 1 cup of tahini
3/4 cup fresh lemon juice
4 large cloves garlic, mashed
2 teaspoons salt
parsley
pomegranate seeds
chopped ripe olives
virgin olive oil
pickles
pita bread
Position the rack to the center of the oven and preheat to 400
degrees F. Under running water, thoroughly wash the eggplants,
and stab several times with a pointed knife. Place the eggplants
in a large baking pan or cookie sheet, and bake for 55 to 60 minutes
or until the outer peel is a browned color. Remove the pan from
the oven and cool the eggplant on a wire rack for 5 minutes before,
slicing in half and scooping all of the inner pulp into a large-sized
bowl. Drain and discard any juices that may accumulate in the
bowl. Then using a potato masher, a potato ricer, or an electric
mixer on medium speed, mash the pulp to a smooth puree.
In a small-sized bowl, combine the lemon juice, mashed garlic, and
salt to a smooth paste. Then using a fork, slowly blend in the
tahini. Combine the two mixes, and adjust the seasoning to taste.
Garnish with the parsley, pomegranate seeds, olives, and a light
sprinkling of olive oil. Serve the pickles and pita bread on the
side.
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