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Appetizers >  Olive Oil >  Jewish Recipes >  Baba Ghanoush >

 

Baba Ghanoush

Eggplant Dip

• 1 eggplant (approximately 1 LB)

• 1/4 C lemon juice

• 1/4 C Tahini

• 2 TBS sesame seeds

• 2 cloves garlic, minced

• Salt & black pepper to taste

• 2 TBS olive oil

Preheat oven to 400-degrees F. Lightly grease a baking sheet. Place eggplant on baking sheet; puncture holes in the skin using a fork. Roast for thirty to forty minutes, turning occasionally, or until soft. Remove from oven. Place eggplant in a large bowl of cold water. Remove from water; peel skin. Place the eggplant, lemon juice, Tahini, sesame seeds and garlic into electric blender; puree. Season with salt and black pepper to taste. Transfer eggplant mixture to a bowl; mix in olive oil slowly. Refrigerate, covered, for about three hours before serving.

 

Similar recipes:

• Badenjan Kashk (Iranian eggplant dip)

• Motabel (Qatari eggplant dip)

Related Links:

• Food Fare Culinary Collection: Jewish Cuisine

• Food Fare Culinary Collection: Olive Oil

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