Snacks and Appetizers - Baba Ganouj
by Matt Musselman
||A traditional Middle-Eastern appetizer. There's no comparison to having it freshly made.|
- 1 medium to large eggplant
- 1 lemon
- 2 cloves garlic, crushed
- 1 Tbsp tehini
- 1 Tbsp olive oil
- 1 tsp sea salt
- 1/4 tsp white pepper
- pita bread
- olive oil
||Cut the egglplant in half, score it, and bake directly on the oven rack (open sides up) for 35 - 40 minutes in an oven preheated to 400 degrees. (For an even better flavor, eggplant can be grilled).
Meanwhile, into a mixing bowl squeeze the juice of the lemon, removing any seeds. Add the garlic, salt, pepper, tehini, and olive oil, stirring with a fork until well blended.
When the eggplant has baked, broil for 5 - 10 minutes until top is well-browned to black. Let cool for a few minutes, and then scrape eggplant meat into bowl with other ingredients. Stir briskly until well blended. May be placed in a blender or food processor if finer texture is desired.
When serving, drizzle with olive oil and sprinkle with paprika. Serve with pita bread for dipping.
||3 - 4 small servings, or 2 large servings.|
|Time to Make
||50 minutes, including baking. Actual preparation time is roughly 20 minutes.|