Baba Ghanoush (version X)
Baba Gannouj,Baba Ganoush,Baba Ghanouj,Baba Ganouj,Baba Ghanooge
1 large round eggplant
Cook the eggplant in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces.
3 cloves garlic
4 tablespoons tahini
4 tablespoons lemon juice
1 slice red bell pepper to garnish
Mash two or three cloves of garlic to a paste with about the same volume of salt. Add eggplant, mash to a smooth consistency and blend the tahini and lemon juice to make the Arab version of this dish; omit the tahini for the Turkish version.
Serve in a bowl with little olive oil on top and garnish chopped parsley, red pepper slices and a dusting of red pepper.
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