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Baba Ghanouj (Eggplant dip) Recipe

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This recipe for Baba Ghanouj (Eggplant dip), by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Buffy Hunt
Added: Sunday, October 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 globe eggplants (about 2 lbs)
3 T. extra virgin olive oil
2 T. roasted tahini (sesame paste)
1 garlic clove, finely chopped
1/2 t. ground cumin
Juice of one lemon - about 2 1/2 tablespoons
3/4 t. salt
Cayenne pepper


Directions:
Directions:
Preheat oven to 375F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin.
Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne in the work bowl of a food processor. Pulse until the eggplant is somewhat smooth but retains some of its texture. Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. Serves four. Served traditionally with pita bread, and can also be served with crackers, toast, sliced baguette or celery.

 

 

 

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