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Baba Ghanuuj (roasted and pureed eggplant from Egypt) Recipe

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This recipe for Baba Ghanuuj (roasted and pureed eggplant from Egypt) is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs brown round eggplant
1 T lemon juice
1 cup thin tahina sauce
1 Tablespoon parsley, finely chopped
1 Tablespoon olive oil

Roast eggplant for 90-120 minutes, or until tender. Mash and mix with tahina sauce and chopped parsley. Sprinkle with oil. Serve with sections of pita bread.
Directions:
Directions:
Tahina sauce (sesame sauce)
1/2 cup tahina
2 Tablespoons lemon juice
1 Tablespoon vinegar
3-5 cloves garlic, crushed
1/2 teaspoon cumin powder
salt

Dissolve salt in 2 tablespoons of water, add cumin, lemon juice, and vinegar and gradually add tahina stirring constantly into a smooth paste. Stir in garlic.

 

 

 

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