Baba Ghanoush

Ready in 1 hour

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1 Onion; grated
1 c Tahini
4 sm Eggplant
1 pn Pepper
1 pn Salt
3 Lemons
1/2 c olive oil
1 ds Paprika
10 Pita Bread; cut in 4
5 Tomatoes; cut in wedges
4 Garlic; minced
10 Olives

Original recipe makes 10 Servings



In the oven, roast whole, small seedless eggplants on all sides until completely charcoaled and soft. Allow to cool completely. Peel off skin and remove almost all the seeds. Chop very fine and place in mixing bowl. Add garlic, onions, pepper and salt. Alternatley add lemon juice, tahini, olive oil and mix until well blended. Adjust seasoning to taste. Chill for 1 hour, minimum. To serve, place dip in a plate and pour some olive oil in a circle in center of dip. Garnish with olives and tomato wedges. Sprinkle with paprika. Serve with warmed pita bread. Recipe by: Johnson & Wales University, Miami FL Posted to JEWISH-FOOD digest by on Oct 11, 1998,

Calories Per Serving: 237 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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