Baba Ghanouj (Pureed Roasted Eggplant With Tahini)

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* Exported from MasterCook *

 

Baba Ghanouj (Pureed Roasted Eggplant With Tahini)

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 198

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 medium eggplants

(about 3 pounds total)

1 tablespoon olive oil

1 cup chopped onion -- (heaping cup)

3 cloves garlic -- minced, up to 4

1/4 cup tahini -- (sesame paste)

1 lemon -- juice of

or more to taste

1/2 teaspoon round cumin

salt and freshly ground pepper -- to taste

 

10 to 12 servings

 

An eggplant lovers delight, this is meant to be scooped up on wedges of

pita bread.

 

Preheat the oven broiler. Arrange the whole eggplants on a foil-lined

baking sheet. Set under the broiler until the skin is charred and the

eggplants have collapsed, turning the eggplants with tongs once or

twice. This will take from about 20 to 40 minutes, depending on how hot

your broiler runs and the size of the eggplants. Remove and let

cool. When cool enough to handle, slip off the skins and stems.

 

Heat the oil in a skillet. Add the onion and saute over moderate heat

until translucent. Add the garlic and continue to saute until the onion is

golden brown.

 

Combine the eggplant, the onion and garlic mixture, and the remaining

ingredients in a food processor. Process until the mixture is a slightly

chunky puree. Transfer to a serving container and serve at room temperature.

 

Calories: 86, Carbohydrate: 11 g, Total fat: 4 g, Cholesterol: 0 g,

Protein: 2 g, Sodium: 7 mg.

 

 

 

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