Baba ghannuj (eggplant appetizer)
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Appetizers |
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Ingredients:
| 1
| | Large eggplant | | 1
| | Clove garlic, crushed | | 1
| tsp | Salt | | 1/4
| cup | Tahini, Sesame Seed Paste | | 2
| tbsp | Water | | 1/4
| cup | Lemon juice | | | Lemon wedges | | | Parsley | | | Olive oil |
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Procedures:
| 1 | Set oven to 375°F. | | 2 | Wash eggplant and remove stem. | | 3 | Pierce with a fork 4-6 times. | | 4 | Place in baking dish. | | 5 | Bake for 45 minutes or until tender. | | 6 | Remove from oven and run under cold water. | | 7 | Peel and mash; set aside. | | 8 | In serving bowl combine garlic, salt, and tahini. | | 9 | Gradually add water and lemon juice, beating well. | | 10 | Fold in mashed eggplant. | | 11 | Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. | | 12 | Scoop up eggplant with pieces of pita bread to eat or serve as a side dish with any meal |
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