Baba Ghannouj

 Baba Ghannouj

  • 2 large eggplants
  • 3 cloves of garlic (finely mashed with mortar/pestel)
  • Salt to taste
  • Fresh squeezed lemon juice from 1 1/2 lemons
  • 1/2 Cup of tahini

Preparation:Began by stabbing the eggplant with a sharp knife 3-4 times and cook on a charcoal grill for best flavor, or bake in the oven for a so-so one.Turn frequently until eggplants look totally collapsed!Remove and put under running cold water while peeling the skin at the same time, until done.In a bowl combine tahini, lemon juice, garlic and salt. Stir well. Add peeled eggplants and work with a potato masher until smooth. Mix well with a spoon.Garnish with a good quality olive oil and serve with fresh or toasted pita bread along with red onions, mint leaves, radishes and cucumbers.Sahtain (Bon Appetit)

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