Baba Ganoush Recipe

September 1st, 2010 by admin

This time of year we are thinking about planning picnics, Labor Day cookouts, tailgate events and the like.  It is always nice to have a tasty and healthy dip that you can serve with breads, vegetables and crackers.  Our family loves this Baba Ganoush recipe (sometimes spelled Baba Ganouj).  It’s also a good spread on sandwiches or a nice relish for grilled meats.  I think you’ll like it too.

1 medium size eggplant 1 clove garlic Juice of 1 small lemon 1 tablespoon tahini (sesame paste) 1 tablespoon olive oil Salt and freshly-ground pepper Roast eggplant in a 450 degree F oven for 30 to 40 minutes, turning once, or until flesh is very tender and a sharp knife pierces without resistance. When cool enough to handle, remove peel. In a food processor, mince garlic. Add eggplant flesh, lemon juice, tahini and olive oil. Process to blend (may be smooth or a little chunky). Add salt and pepper to taste. Serve with fresh or toasted pita bread.

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