Difference between revisions of "Baba Ganoush II"
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* 2 tbsp [[olive oil]] | * 2 tbsp [[olive oil]] | ||
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# Preheat oven to 400°F. | # Preheat oven to 400°F. | ||
# Prick [[eggplant]] all over with a fork. | # Prick [[eggplant]] all over with a fork. | ||
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# Serve as a dip with tortilla chips or triangles of flat ([[pita]]) bread. | # Serve as a dip with tortilla chips or triangles of flat ([[pita]]) bread. | ||
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes]] |
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[[Category:Dip Recipes]] | [[Category:Dip Recipes]] | ||
[[Category:Spread Recipes]] | [[Category:Spread Recipes]] | ||
Latest revision as of 06:54, 14 July 2012
Ingredients
- 1½ lbs eggplant
- 3 tbsp lemon juice
- 1 tsp salt
- 2 tsp minced fresh garlic
- 3 tbsp sesame tahini (optional: substitute yogurt or sour cream)
- ¼ cup chopped parsley
- ½ cup toasted pine nuts
- 2 tbsp olive oil
Procedures
- Preheat oven to 400°F.
- Prick eggplant all over with a fork.
- Bake whole until tender (about 30 minutes).
- Remove from oven, halve and scoop out the flesh.
- Blend in a food processor with the lemon juice until smooth.
- Mash the salt and garlic together and combine with the eggplant, along with the tahini.
- Cool and stir in the parsley and pine nuts.
- Before serving, drizzle with the olive oil.
- Serve as a dip with tortilla chips or triangles of flat (pita) bread.
