Babaganoush
The other day I posted information on Tahini. I though it would be good to follow up with a recipe we all could enjoy.
Thats why I chose Babaganoush.
Summer is hear and more and more vegetables become affordable including eggplant.
I would use this on matzos or unleavened Thats just me you decide what you would like to use this on or dip in this delicious and versatile treat!
Babaganoush
Ingredients
1 eggplant (about 1 pound)
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice
Directions:
Preheat oven to 450 degrees F.
1. Prick eggplant with a fork and place on a cookie sheet lined with foil.
2. Bake the eggplant until it is soft inside, about 20 minutes
3. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor
4. Process the eggplant until smooth and transfer to a medium bowl.
5. On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste
6. Add the garlic-salt mixture to the eggplant
7. Stir in the parsley, tahini, and lemon juice.
8. Season with more salt, to taste.
Garnish with additional parsley
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