15-Minute/Baba Ghannouj

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Baba Ghannouj (Eggplant and Sesame Cream)

 

Recipe By :Paulette Mitchell

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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1 medium-size eggplant -- peeled and cut into 1/2 " cubes (about 3

cups)

1/4 cup tahini

1 tablespoon lemon juice

1 clove garlic

1/4 teaspoon black pepper

dash of ground cumin

2 tablespoons sesame seeds

2 tablespoons chopped fresh parsley

Garnish: fresh parsley sprig -- optional

 

Steam eggplant until tender, about 8 minutes.

 

Place cooked eggplant in a food processor fitted with steel blade. Add tahini,

lemon juice, and garlic. Puree.

 

Stir in remaining ingredients; spoon into serving bowl; garnish.

 

Serve warm or chill.

 

Description:

" This is an easy appetizer to prepare in advance. The flavor improves

if it is allowed to set in the refrigerator for a day or so. Serve it

chilled as dip for raw vegetables, or as a spread for Pita Crisps or

sandwiches. "

Source:

" The 15-Minute Vegetarian Gourmet "

S(Formatted by):

" KES on 11/6/00 "

Copyright:

" 1987 by Paulette Mitchell/Lazear Productions "

Yield:

" 2 cups "

 

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NOTES : Advance Preparation: May be made in advance and refrigerated for 1 to 2

days.

 

Hints: Smaller eggplants have thinner peels and a sweeter flavor. Select those

with firm skin free of soft spots.

 

Store sesame seeds in a cool, dark place in the refrigerator.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0