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Baba GhanoushAnonymous August 22 2005 2 medium eggplants (about 2.5 pounds) 1/4 cup pine nuts 3 large garlic cloves, minced 6-8 tablespoons tahini (sesame paste) 4-6 tablespoons strained, fresh-squeezed lemon juice 1 to 2 tablespoons water salt and freshly ground black pepper Optional garnishes:
Aleppo Pepper Paprika Cayenne Pomegranate seeds Extra Virgin olive oil Minced, Fresh Italian Parsley
Prick the eggplants 5 or 6 times with a fork and broil them for 40 minutes until the skins are charred and the insides begin to collapse. Turn the oven to 350 F and toast the pine nuts by laying them on a baking sheet and putting the baking sheet in the oven for about 3 minutes or until the pine nuts are lightly browned. [You can also toast them in a dry skillet over medium heat while the eggplant is cooking.] Immediately transfer them to a plate to cool. When the eggplant have cooled, remove the skins and chop them with a knife to a chunk puree. [To save time, chop them in to large chunks and put in a food processor. Transfer to a bowl. Add the garlic and mix well. Spoon tahini paste into a medium sized bowl. Gradually stir in 4 tablespoons lemon juice and 1 tablespoon water. Add to the eggplant and mix well. Season generously with salt, and then add pepper to taste. Add more lemon juice for a sharper taste, or water for a milder taste and a thinner dip. At serving time, spread the dip into a thick layer on a platter or plate (or leave in the bowl for a simpler presentation.) Sprinkle with Aleppo Pepper (or paprika or cayenne), drizzle the center with olive oil, and sprinkle with pine nuts and pomegranate seeds. Garnish the edges with parsley or mint Email the recipe Baba Ghanoush to a friend! |
