|
|
|
|
|
LEBANESE
EGGPLANT SALAD
(Baba Ghannouj)
1 large eggplant
2-3 T. tahini* mixed with 2 T. water
1/4 c. or more lemon juice
1-2 cloves garlic, mashed
1 t. salt (optional)
1 T. olive oil (optional)
1. Hold eggplant over open flame until skin is crispy and eggplant tender
to the touch. OR, place eggplant on a foil-lined pan and place under broiler.
Turn often with long tongs until it is charred and soft. This process
gives the eggplant that good, smoky flavor.
2. Scoop out eggplant pulp and let it drain in a strainer for a few minutes.
3. Put pulp, tahini, water, lemon juice, garlic, salt if using in processor.
Process for a few seconds, using metal blade.
4. Adjust seasoning, if necessary. Place on a serving plate and if you
want to be authentic, sprinkle a few drops of olive oil. Decorate with
pomegranate seeds and/or finely chopped parsley.
Serve with pieces of pita or sesame crackers.
*Sesame seed paste. Available in Middle Eastern or natural foods stores
or sometimes the Gourmet Section of the supermarket.
Serves 4
From "Middle Eastern Cookery" by Eva Zane – with modifications
|
|