Baba Ghanouj Recipe
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 This recipe for Baba Ghanouj, by Jessica Locklier, is from Jessica's Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Jessica Locklier
Added: Wednesday, August 19, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: One large eggplant
4 cloves garlic
1/4 cup tahini
1/4 cup olive oil
Freshly ground salt and pepper (to taste)
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Directions: |
Directions:Preheat a grill or broiler. Halve the eggplant lengthwise and score the skin lightly with a sharp knife. Brush the flesh side lightly with olive oil and sprinkle with fresh sea salt. Place each half, flesh side down, on the grill or broiler and cook for about 15 minutes (until the skin has charred slightly). Flip each half and continue cooking for about 10 minutes (or until flesh is soft). Remove the eggplant and let cool. Once cool, scoop out the flesh of both halves and place in a food processor. Combine with the other ingredients and blend until smooth.
Makes about 1 1/2 cups. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:40 minutes |
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