Reprinted with permission from the author, Angel Selenie.
Baba Ghanouj - Egg Plant Dip
- 1 medium eggplant
- Juice of one lemon
- 2 – 3 large cloves of garlic
- 2 heaped tbs of tahini
- 1 tbs olive oil
- Salt to taste
- Chopped parsley to garnish
Baba Ghanouj. Photograph © Angel Selenie.
Turn oven on to 175° C and cook eggplant for one hour. Once cool strip off skin
and cut into chunks. Blend eggplant with lemon juice, garlic, tahini, olive oil
and salt. Push down ingredients if necessary and stop when smooth.
Put into a bowl and sprinkle over chopped parsley. Then drizzle with 1 tbs olive
oil. If you want to halve the recipe you can. Alternatively you can also slice
eggplant, and fry in an oiled pan. Just cook on both sides with the lid on. Then
continue as original recipe halved.
Very tasty with fresh bread or cut veges.
Copyright© 2009 by Wanda Embar. All Rights