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BABAGANOUSH
3 large eggplants
1/4 c tahini
juice of one large lemon
2T water
3 large cloves garlic
1 large pinch salt or more
2T olive oil
1T finely chopped ITALIAN parsley
preheat oven to 375
prick eggplant several places with a fork and place on a large oiled baking sheet,, bake for 45 min to 1 hour until eggplants have shriveled and softened
remove from oven allow to cool for a few minutes and while still hot peel and discard skins,,,,place pulp in a sieve and drain for 20 min
while the pulp is draining place tahini in a large mixing bowl,,add lemon juiceand water,,,crush the garlic with salt ( use a flat knife or mortar and pestle) add to bowl and mix well,,until the mixture becomes soft and smooth
fold eggplant pulp into tahini mixture mashing it all together with a fork,,,taste if you want more salt,,,drizzle with olive oil
delicious as a dip,,with chicken,, cucumber and tomato with pita bread
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