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Ingredients
| eggplants: 1 |
| lemon juice: 1/4 cup |
| tahini (sesame paste): 1/4 cup |
| dried sesame seeds: 2 Tbl |
| garlic: 2 cloves (minced) |
| salt (to taste) |
| black pepper (to taste) |
| olive oil: 1 1/2 Tbl |
Baba Ghanoush
Credit: AllRecipes
User rating:
"A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on it's own!"
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Prep Time
5 min -
Cook Time
40 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.