Difference between revisions of "Baba Ghanouj from Jordan"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Jordanian ([^cC])(.*)\]\]" to "Category:Jordanian cuisine Category:$1$2 Recipes") |
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[[Category:Black olive Recipes]] | [[Category:Black olive Recipes]] | ||
[[Category:Eggplant Recipes]] | [[Category:Eggplant Recipes]] | ||
| − | [[Category:Jordanian Appetizers]] | + | [[Category:Jordanian cuisine]] |
| + | [[Category:Appetizers Recipes]] | ||
[[Category:Dip Recipes]] | [[Category:Dip Recipes]] | ||
[[Category:Spread Recipes]] | [[Category:Spread Recipes]] | ||
Revision as of 14:57, 8 May 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
Directions
- 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.
