Baba Ghanouj
About 2 lbs. of eggplants- I use globe and/or oriental types
3 TBS olive oil
2 TBS tahini ( sesame paste)
2 cloves garlic, minced
1/2 tsp. ground cumin
juice of 1 lemon
salt and cayenne to taste
2 TBS chopped cilantro
Cut eggplants in half and brush lightly with part of the oil. Place cut side down on baking sheeet and roast at 375 F until very soft--about 1/2 hour. let cool
Scrape flesh of eggplants out of skins and chop finely ( it should be very soft and not require much chopping) . In a bowl combine the remaining ingredients except cilantro and mix well. Add the eggplant and mix. Let sit at room temp for an hour and then taste for lemon, salt, and cayenne. Garnish with cilantro.
We like this as a dip for baked pita bread chips . We add a bowl of humus and a plate of sliced tomatoes and cukes from the garden for a nice light summer supper.
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