Baba ghanoush (eggplant appetizer)
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Baba ghanoush (eggplant appetizer)
  Eggplant    Vegetables    Appetizers  
Last updated 6/12/2012 1:05:39 AM. Recipe ID 30738. Report a problem with this recipe.
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      Title: Baba ghanoush (eggplant appetizer)
 Categories: Appetizers, Vegetables
      Yield: 2 Cups
 
      2    Eggplants, about 1 1/2 lbs.
    1/4 c  Lemon juice
    1/4 c  Tahini (sesame seed paste)
      2    Cloves garlic, crushed
           Salt to taste
           Olive oil
           Freshly chopped parsley,
           Paprika or pomegranate
           Seeds to garnish
 
  1.  Preheat oven to 400 degrees F.  Cover baking sheet with foil. Wipe
  eggplant and pierce with point of sharp knife.  Place on prepared
  baking sheet and bake in preheated oven 35 to 45 minutes. When cool
  enough to handle, peel eggplants and remove seeds.  Place in
  container of food processor and sprinkle with lemon juice to keep
  from browning.
  
  2.  Add tahini, garlic, and salt.  Process until smooth.
  
  3.  Spread onto serving platter and pour small amount of olive oil
  over top.  Garnish with chopped parsley, paprika, or pomegranate
  seeds. Serve with warmed pita bread and crudites.  Cover and store in
  refrigerator.
  
  Notes:  Baba ghanoush is a traditional dish of Lebanon and Syria, and
  is often served with raw or blanced vegetables.  The combined flavors
  of eggplant, garlic, and lemon juice are very Mediteranean.  For a
  smokey flavor, grill eggplant over hot charcoal instead of baking in
  the oven.
  
  Variation:  In Greece, olive oil is used instead of tahini.  In Syria
  yogurt is added for a lighter tasting dish.  In Turkey it is called
  Hunkar Begendi, tahini and garlic are omitted and 1 cup white sauce
  and 1/3 cup grated cheese are mixed into the eggplant and heated
  before serving.
  




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Recipe ID 30738 (Apr 03, 2005)

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