Wednesday, November 21, 2012

Baba Ghanoush

From Nia's dad, Clive

Baba Ghanoush is a Lebanese dip made from eggplant - it can be used as a dip for bread or veggies or as a tasty base for a sandwich. I love this stuff but was always mystified as to how it was prepared, until last summer when I was schooled in the ways of roasting eggplant by my friend Nia's dad. It's so easy and fresh tasting, I couldn't believe it took me so long to try it!

Serves about 6

1 large eggplant
1/4 cup lemon juice
1/4 cup tahini
2 cloves garlic, minced
1 1/2 tsp olive oil
1/8 tsp paprika
1/4 tsp parsley
salt and pepper to taste

Preheat the oven to 400 degrees (200 C) Lightly grease a baking sheet.

Place eggplant on the baking sheet, and pierce the skin with a fork. Roast for 30-40 minutes, turning occasionally until soft. Remove and let cool. Once completely cool, peel skin off.

Place eggplant, lemon juice, tahini, and garlic in a blender and puree. Season with salt and pepper to taste and slowly mix in olive oil. Sprinkle on paprika as a garnish. Enjoy!

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