RECIPE: Easy baba ghanooj
Apr. 12th, 2009 12:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cathouse_mary posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipeboxBaba Ghanooj - the easy way.
1 large eggplant
4 garlic cloves, chopped
8 tablespoons of tahnini
lemon juice
hot paprika
Place the eggplant directly over the flame on the gas ring of a stove, hot coals of a barbeque, or under the broiler. Turn with tongs until the eggplant is deflated-looking and the skin is evenly charred.
Put the charred eggplant in a bowl and cover tightly, leaving it to cool for about an hour.
In a bowl, peel and discard the charred skin, reserving the juices. Chop the flesh, then put in a food processor and puree, adding the reserved juices, until smooth. Stir in the garlic and the tahini, then add the lemon juice.
If it's a little too thick, thin it out with a up to 2 tablespoos of water - added a little at a time until you have the desired consistency. Top with a good sprinkle of hot paprika, and maybe a make a little dimple in the top for some olive oil.
1 large eggplant
4 garlic cloves, chopped
8 tablespoons of tahnini
lemon juice
hot paprika
Place the eggplant directly over the flame on the gas ring of a stove, hot coals of a barbeque, or under the broiler. Turn with tongs until the eggplant is deflated-looking and the skin is evenly charred.
Put the charred eggplant in a bowl and cover tightly, leaving it to cool for about an hour.
In a bowl, peel and discard the charred skin, reserving the juices. Chop the flesh, then put in a food processor and puree, adding the reserved juices, until smooth. Stir in the garlic and the tahini, then add the lemon juice.
If it's a little too thick, thin it out with a up to 2 tablespoos of water - added a little at a time until you have the desired consistency. Top with a good sprinkle of hot paprika, and maybe a make a little dimple in the top for some olive oil.