Baba Ghanoush

comments (2) July 29th, 2008

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Recipe by Frédérique Lavoipierre
October 1997
from issue #11

Baba Ghanoush

Makes about 3 cups

2 large eggplants
4 to 6 cloves garlic, chopped
Juice of 1 lemon
1⁄4 cup roasted sesame tahini
1⁄2 tsp. salt
1⁄4 tsp. ground cumin
3⁄4 tsp. toasted whole cumin seed
2 Tbs. chopped parsley

Roast the eggplants under a broiler, turning frequently, until they are very soft and the skin is blackened, about a half hour. To ensure that they cook thoroughly, start roasting as far from the broiler as you can; when the eggplants become soft, move them closer to the flame to blacken the skin. This is essential for great flavor. Peel the eggplants and drain well in a colander.

Spin all ingredients, except the whole cumin seed and parsley, in a food processor until smooth. Stir in the cumin seed and garnish with chopped parsley.

posted in: eggplant

Comments (2)

ericrooster writes: Excellent
Posted: 1:58 am on November 3rd
hankrooster writes: Nice Post
Posted: 4:25 am on July 22nd
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