Difference between revisions of "Baba Ghanouj from Jordan"
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** chopped [[parsley]] | ** chopped [[parsley]] | ||
| − | == | + | == Procedures == |
# Broil or barbecue the [[eggplant]]s, turning often, until the skin is blackened and blistered, about 20 minutes. Let them cool for about 10 minutes and then peel the skin from the [[eggplant]]. | # Broil or barbecue the [[eggplant]]s, turning often, until the skin is blackened and blistered, about 20 minutes. Let them cool for about 10 minutes and then peel the skin from the [[eggplant]]. | ||
# '''Or''' bake the [[eggplant]]s in a 350°F oven for about 45 minutes. | # '''Or''' bake the [[eggplant]]s in a 350°F oven for about 45 minutes. | ||
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[[Category:Black olive Recipes]] | [[Category:Black olive Recipes]] | ||
[[Category:Eggplant Recipes]] | [[Category:Eggplant Recipes]] | ||
| − | [[Category:Jordanian | + | [[Category:Jordanian cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Dip Recipes]] | [[Category:Dip Recipes]] | ||
[[Category:Spread Recipes]] | [[Category:Spread Recipes]] | ||
Latest revision as of 06:54, 14 July 2012
Description
Makes about 3 cups
Ingredients
- 3 large eggplant
- ¾ cup tahini (sesame seed paste)
- ½ cup lemon juice
- 2 teaspoons minced or pressed garlic
- 1 teaspoon cumin
- pinch of cayenne
- 1 teaspoon salt
- garnish with one of the following, if desired:
- 6 or 8 chopped black olives
- thin layer of olive oil
- chopped parsley
Procedures
- Broil or barbecue the eggplants, turning often, until the skin is blackened and blistered, about 20 minutes. Let them cool for about 10 minutes and then peel the skin from the eggplant.
- Or bake the eggplants in a 350°F oven for about 45 minutes.
- Cool for about 10 minutes, then cut the eggplant lengthwise and scoop out the meat.
- Puree the eggplant and all other ingredients in a blender or food processor.
- Transfer to a serving dish and garnish, if desired.
- Serve with pita bread wedges, radishes and green onions.
