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Jewish Recipes --> Recipes --> Baba Ganoush Recipes

Baba Ghanoush (Eggplant Dip)
Source: The Cooking of the Eastern Mediterranean, by Paula Wolfert
Recipe Ingredients:
  • 1 large eggplant (1 1/4 pounds)
  • 4 level tablespoons tahini
  • 1/2 teaspoon garlic, peeled and crushed with salt
  • 3 tablespoons fresh lemon juice or more to taste
  • 3 to 4 tablespoons cold water
  • 1/2 teaspoon salt
  • Dash of freshly ground black pepper
  • 1 tablespoon olive oil

Garnish:

mix 3 parts sweet Hungarian paprika and 1 part ground hot red pepper flakes
2 tablespoons chopped parsley
Diced ripe tomatoes

Pierce the eggplant in several places with a toothpick. If you are cooking indoors, wrap the whole eggplant in aluminum foil and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam. If you are cooking over coals, grill the eggplant until blackened, collapsed, and cooked through.

Dump the eggplant into a basin of cold water; peel while still hot and allow to drain in a colander until cool. Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.

In a food processor, mix the tahini with the garlic and lemon juice until the mixture contracts. Thin with the water. With the machine running, add the eggplant and the salt, pepper, and olive oil.

Spread out in a shallow dish and garnish with pepper, parsley, and tomatoes.

Baba Ganoush -- Kosher Dips -- Eggplant

Cooking Tips:   Cooking tips: To infuse eggplants with a smoky flavor in the kitchen, wrap a large eggplant in a double thickness of foil and sets it over high flames on top of the stove, turning often until the skin is charred and the flesh has melted into a creamy pulp.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods