Baba Ghannouj Recipe - Cooking Index
Baba Ghannouj Recipe - Cooking Index
| 1 teaspoon | Eggplant - peeled * (medium) | |
| 1/4 cup | Tahini | |
| 1 tablespoon | Lemon juice | |
| 1 x | Garlic | |
| 1/4 teaspoon | Black pepper | |
| 1 x | Ground cumin | |
| 2 tablespoons | Sesame seeds | |
| 2 tablespoons | Finely chopped fresh parsley |
* and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select
Source:
Cindy Tarsi - The Moosewood Cookbook
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.