"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Baba Ghanouj Recipe

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This recipe for Baba Ghanouj, by , is from Jessica's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Jessica Locklier
Added: Wednesday, August 19, 2009
Category:
Category:
Ingredients:  
Ingredients:  
One large eggplant
4 cloves garlic
1/4 cup tahini
1/4 cup olive oil
Freshly ground salt and pepper (to taste)
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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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