 Baba Ghannouj Bathinjan Moutabal (Baba Ghannouj)
Ingredients:
| 2 large, about 1 kg (32 oz)
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- Tahini (sesame seed paste)
| 1/4 cup
|
| 1/4 cup
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| 1 tsp.
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| 3 sm. cloves
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| 1/2 tsp. (as desired)
|
| to taste
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- Parsley, finely chopped (garnish, optional)
| 2 tbsp.
|
Directions:
Grill eggplants on high heat for 15 minutes after piercing them by a fork on all sides turning frequently. When tender, wash under running water then peel off skin while hot and remove stem. In a deep bowl pound garlic to a fine purée with the salt. Add the skinned eggplant and pound to a course purée consistancy (use a food processor, if available, but don't liquify or finely purée). Gradually blend in the sesame paste, lemon juice, and vinegar until the mixture is consistent. If thick, adjust by lemon juice and water. Serve it garnished with parsley, red pepper and olive oil.
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