Aug 22, 2009

Baba Ganoush

Stuffing garlic in the eggplant while you cook it makes it extra tasty. It also gives it a very unique smoky flavor. Traditionally this dip is served with pita bread but I have known people to use it as a vegetable dip as well. No matter what you choose I am sure it will be fantastic. You can not go wrong with a great recipes like this.

1 large eggplant
3garlic cloves, smashed
juice of ½ lemon
1 tablespoon olive oil
3 tablespoons tahini

1. Pre-heat oven to 400 F. Prick eggplant all over carefully with a knife, stick garlic inside of eggplant slits. Place eggplant on a baking sheet and cook for 1 hour turning occasionally.

2. After eggplant has cooled peel skin. Place eggplant in a strainer with small holes and smash with fork allowing extra water to drain.

3. In a bowl add eggplant and continue to mash. Add lemon juice, olive oil and tahini, mix well.

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