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Baba Ghanoush (Eggplant Tahini Spread)

Try this Baba Ghanoush (Eggplant Tahini Spread) recipe, or contribute your own. "Sesame" and "Appetizers" are two of the tags cooks chose for Baba Ghanoush (Eggplant Tahini Spread).

Cuisine: AmericanMain Ingredient: Vegetables

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Recipe
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Nutrition
Notes

Ingredients

Ready in 15 minutes
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Original recipe makes 8

Verified by stevemur

Salt; if desired, to taste

1/2 tsVegetable oil

1/4 cTahini; (sesame paste)

1/4 cFresh Lemon Juice

1 tsLemon juice

1/4 conion; Finely minced

1 tbOlive Oil; preferably olive

black pepper; Freshly ground

; Note; to make your own

1/4 c; Finely ground (in a blender

2 tbfresh parsley; Minced

2 tbWater

2 lbEggplant; (2 medium or 1 lg)

1 lg clovegarlic; crushed

Baba Ghanoush (Eggplant Tahini Spread) Preparation

From: Claudia Knowles Date: Sat, 3 Aug 1996 19:12:37 -0400 1. Prick the eggplant in several places with a fork, place it on a baking sheet , and broil in a preheated broiler for about 20 minutes, turning the vegetable several times so that the skin chars on all sides. Let the eggplant cool. 2. When the eggplant is cool enough to handle, cut it in half and scrape out the flesh into a bowl, discard the skin, and mash the eggplant with the tahini, lemon juice, garlic, onion, salt, and pepper. Cover the mixture and refrigerate it. 3. Before serving, sprinkle the spread with the oil, if desired, and minced parsley, and serve it with pita, fresh or toasted, or as a dip for fresh vegetables. Recipe from: Jane Brodys Good Food Book. EAT-L Digest 2 August 96 From the EAT-L recipe list. Downloaded from G Internet, G Internet.