Wednesday, August 19, 2009

Baba Ghannouj (Roasted Eggplant)

  • 1 medium-sized eggplant
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • sea salt to taste
  • 3 tbsp tehina
  • 2 tbsp olive oil
  • chopped parsley for garnish
  1. Puncture eggplant and bake at 450F for 45-50 minutes, turning once.
  2. Remove the eggplant pulp and set aside.
  3. Quickly puree lemon juice, garlic and salt in food processor.
  4. Add tehina and olive oil and puree again.
  5. Add eggplant pulp and puree until smooth.
  6. garnish with parsley.
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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