Baba Ghanouj
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| A close cousin to hummus, this Middle Eastern dip is often
referred to as eggplant caviar |
| 2 medium eggplant |
2 ripe medium tomatoes, seeded and finely diced |
| 3/4 cup sesame tahini paste |
3/4 cup chopped fresh parsley |
| 1/2 cup fresh lemon juice |
2 cloves garlic, minced |
| 2 tablespoons fruity olive oil |
salt and freshly ground pepper to taste |
| 1 small red onion, minced. |
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| Preheat oven to 375ºF. |
| Place the whole eggplants on a lightly oiled baking sheet.
Roast the eggplants, turning once halfway through cooking, until the flesh is quite soft, about 45 minutes. Let
stand until cool enough to handle. |
| Cut off the stems and peel the skin from the eggplants.
Place the pulp in a food processor fitted with the steel blade and process until smooth. Add the tahini, lemon
juice, and garlic and process again until smooth. season to taste with salt and pepper. |
| Transfer the eggplant mixture to a mixing bowl. Add the
onion, tomatoes, 1/2 cup of parsley, and the oil and stir until blended. Refrigerate a few hours to mellow the
flavors. Garnish with the remaining 1/4 cup chopped parsley and serve with fresh pita triangles for dipping. |
| Makes about 3 cups. |
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