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All public Recipes -> Appetizer -> Baba Ghanoush (Eggplant Dip)

Baba Ghanoush (Eggplant Dip)

By: G G.

Description:
Time:	1 hr 30 min (15 min to prepare, 1 hr 15 min to cook)
Meal type:	Appetizer
Ethnicity:
Number of Servings:	8
Ingredients:
2 each large eggplants (1 1/4 lbs) 2 tablespoon tahini 4 each cloves garlic, peeled and crushed 3 tablespoon fresh lemon juice or more to taste 4 tablespoon Cold water 0.25 teaspoon salt 0.125 teaspoon Freshly ground black pepper 0.5 teaspoon olive oil 1 cup chopped tomato 0.5 cup diced onion, Parsley sprigs to garnish (optional)
Directions:
Pierce the eggplants in several places with a toothpick or fork. Wrap each eggplant in aluminum foil and place on a gas grill or in the oven at 500Â°F. Cook until the eggplants collapse and begin to release a lot of steam, about 10-15 minutes. Remove the foil and place the eggplants into a bowl of cold water. Peel while eggplants are still hot and allow them to drain in a colander until cool. Squeeze pulp to remove any bitter juices and mash the eggplant to a puree. In a food processor, mix tahini, garlic, onion, tomato, lemon juice, and water until mixture is concentrated. With the blender running, add the peeled eggplant, salt, pepper, and olive oil. Serve in a shallow dish and garnish with black pepper, tomatoes, and parsley.
Notes:

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