Baba ghannouj (eggplant and sesame puree)
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Baba ghannouj (eggplant and sesame puree)
  Eggplant    Purees    Appetizers  
Last updated 6/12/2012 1:05:39 AM. Recipe ID 30731. Report a problem with this recipe.
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      Title: Baba ghannouj (eggplant and sesame puree)
 Categories: Appetizers, Ethnic
      Yield: 1 Servings
 
      1 md Eggplant
    1/4 c  Lemon juice
    1/4 c  Tahini (sesame paste)
      2    Cloves garlic
      2 ts Salt; or to taste
      1 tb Olive oil
    1/4 c  Finely chopped parsley
 
  Place eggplant on center shelf in hot oven. Cook until soft, turning
  often. Peel off skin while hot. Remove stem and end of eggplant, if
  firm.
  
  Chop flesh. Put in blender or food processor. Puree. Blend in most of
  the lemon juice. Gradually add tahini.
  
  Crush garlic into a paste with 1 teaspoon salt. Add to eggplant. Beat
  well. Adjust flavor with lemon juice and remaining salt. Beat in
  olive oil and parsley. If using food processor, put about 4 sprigs of
  parsley into container. Process until chopped, but still visible.
  
  Place in shallow dish. Garnish with parsley. Serve with Arab bread as
  an appetizer.
  
  NOTES : If making ahead, store in a sealed container in refrigerator.
  Bring to room temperature before serving. Recipe 




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Recipe ID 30731 (Apr 03, 2005)

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