Baba Ghanoush (version XIV)
Baba Gannouj,Baba Ganoush,Baba Ghanouj,Baba Ganouj,Baba Ghanooge
2 large or 4 medium eggplants
1) Preheat oven to 375F.
1/2 cup tahini
1/2 cup lemon juice
1/4 cup dried chopped parsley
2 tablespoons peanut or green olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2) Wash eggplant and remove the stems. Pierce each one with a fork 4 to 6 times. Then place in a baking dish and bake until tender (45 to 60 minutes).
3) Remove the eggplant from the oven and let sit in cold water until cool. Then peel and put into a food processor.
4) Together with the cooked eggplant, add all of the other ingredients into the food processor. Blend until the mixture is smooth and pale (about 5 to 10 minutes).
5) Serve in a bowl and garnish with lemon wedges, pomegranate seeds, and black olives. Excellent with fresh vegetables, whole wheat pita wedges, or crusty bread.
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