Baba Ghanoush
(Eggplant Dip)
Source:
The Cooking of the Eastern Mediterranean , by Paula Wolfert |
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. |
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Baba Ganoush
--
Kosher Dips --
Eggplant |
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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. |
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