LOCATION: Recipes >> Middle Eastern >> Baba Ghanouj 16
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Baba Ghanouj 16
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Baba Ghannouj
1 medium eggplant
1-2 tablespoons tahini
1-2 cloves chopped garlic
2 tablespoons lemon juice
pinch of salt
Either roast the eggplant in a hot oven, or hold it on a long fork
over a gas flame until the skin goes black and blisters. Wrap in
foil and leave for ten to fifteen minutes, then peel away the
charred skin. Chop the eggplant finely, then mix with garlic, lemon
juice and tahini. (Tip: Don't use a food processor, the crushed
seeds will give it a bitter taste.) Add salt to taste, and serve
with pita or Turkish bread.
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