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Snacks and Appetizers   -   Baba Ganouj   by Matt Musselman

Description 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
  • paprika
  • olive oil
Directions 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.
Serves 3 - 4 small servings, or 2 large servings.
Time to Make 50 minutes, including baking. Actual preparation time is roughly 20 minutes.

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