Baba Ghanouj Recipe - Cooking Index
Baba Ghanouj Recipe - Cooking Index
"Your readers would love the food at Stella's," writes Annoria Tohrm of Richmond, Virginia. "This Greek cafe in Richmond serves all the standards -- moussaka, taramasalata, and baklava. But I can't get enough of the baba ghanouj, and I want to make it at home."
Courses: Dips and Spreads, Starters and appetizers| 2 | Eggplants - (1 lb ea) - halved lengthwise | |
| 1/4 cup | Olive oil | |
| 1/4 cup | Tahini (sesame seed paste) | |
| = (available at Middle Eastern and | ||
| Natural foods stores and some | ||
| Supermarkets) | ||
| 3 tablespoons | Fresh lemon juice | |
| 1 | Garlic clove - chopped | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Pita bread wedges - for serving |
Preheat oven to 375 degrees. Generously oil rimmed baking sheet. Place eggplant halves, cut-side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.
Transfer eggplant pulp to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Serve with pita wedges.
This recipe yields about 1 3/4 cups.
Source:
Bon Appetit, September 2002
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