Ingredients
Olive oil
1 medium eggplant
2 medium cloves of garlic, minced
1/4 cup fresh lemon juice
1/4 cup sesame tahini
1/2 tsp. salt
Black pepper, to taste
Cayenne, to taste
Baba GanoujPrep Time: 30 minutes - Cost: $
Preheat the oven to 350F. Lightly oil baking sheet. Slice the eggplant in half lengthwise, and place face-down on the baking sheet. Bake for 30 minutes or until very tender. Cool to the touch. Scoop out the eggplant insides, and discard the skin. Place the insides in a food processor, and add the garlic, lemon juice, tahini and salt. Puree until smooth. Transfer to a serving dish, cover tightly, and chill. Drizzle the top with a little olive oil just before serving. Serve with an assortment of crackers. Source: The Recipe Page Newsletter - 12/28/97
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