Baba Ghanouj
"This recipe comes from The Door to Arabic Cooking, a little spiral-bound book published by my grandmother-in-law's church, St. George Orthodox Church, of Boston, MA. My husband's father's family is Lebanese-Armenian, and these are his "comfort food" recipes. I have to give the cookbook back to my mother-in-law, so I'm saving them here."
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
3-4 cups
ingredients
- 1 medium eggplant
- 3 tablespoons tahini
- 1⁄2 teaspoon salt
- 1 garlic clove, crushed
- 2 tablespoons lemon juice
- toasted pine nuts (optional)
- pomegranate seeds (optional)
directions
- If you have a gas stove, use tongs to hold the eggplant over a medium flame until the skin chars.
- Poke holes in the skin with a fork and bake on a foil-lined baking sheet at 400 degrees for about 30-40 minutes, until cooked through. If you have a grill, skip step one and grill the eggplant over indirect heat instead of baking.
- When the eggplant is cool enough to handle, peel off the skin and put the pulp into a bowl or food processor.
- Add the tahini, salt, garlic and lemon juice and mash it together with a fork or process until it reaches your desired consistency.
- Pour into a serving bowl and garnish with pine nuts and/or pomegranate seeds.
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