by sgrishka
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| photo by sgrishka |
Baba Ganoush is a classic Middle Eastern dish that is both healthy and versatile. It makes for a tasty appetizer served with crackers, sliced baguette, toasted pita chips or raw veggies. You can use it as a spread on pita or sandwiches, add it to other dishes, or just eat if off the spoon!
Ingredients
1 1/2 lb Eggplant
3 tb Lemon juice
1 ts Salt
2 ts Minced fresh garlic
3 tb Sesame tahini
1/4 c Chopped parsley
1/2 c Toasted pine nuts
2 tb Olive oil
Preparation
Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread. (Adapted from The Victory Garden Cookbook) From: The Cooks Garden catalog, Spring/Summer 1993 (page 20) Posted to MM-Recipes Digest V3 #305 Date: Wed, 6 Nov 1996 23:46:18 -0500 From: BobbieB1@aol.com
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