Judi's baba ghannouj Recipe

Home -> [Appetizers, Dips & Spreads, Middle Eastern] -> [Judi's baba ghannouj Recipe]

Judi's baba ghannouj

Artist:	_	Yield:	4
Categories:	Appetizers, Dips & Spreads, Middle Eastern	Rating:	0
Favorites	Add to Favorites	Print Recipe

Ingredients:

		-JUDI M. PHELPS
1	med	Eggplant (about 12 oz or so)
1/4	cup	Lemon juice
1/4	cup	Tahini (sesame seed paste)
2		Cloves garlic
1/4	tsp	Salt, optional
		Ds Cumin
1		To 2 tablespoons olive oil
		Few sprigs parley
1/4	cup	Parsley, finely chopped

Procedures:

1	Preheat oven to 350 degrees.
2	Bake eggplant for about 30 minutes or more until soft, turn once or twice during cooking process.
3	Remove from oven and let cool about 3 minutes.
4	cut eggplant in half and scoop out the flesh.
5	In a blender or food processor, chop flesh until almost to a puree.
6	Blend in most of the lemon juice and then slowly add the tahini, garlic, salt, cumin, and olive oil.
7	Puree a little more and add the rest of the lemon juice.
8	Chop a little more and add a few sprigs parsley and process until the parsley is chopped but is still visible.
9	Place in a dish and garnish with chopped parsley.
10	serve with toasted pita bread triangles.