Baba Ghanouj (An Arab Eggplant Dip)
INGREDIENTS:
1 md Eggplant
Olive oil
5 ts Tahini
1 ts Lemon juice
1 ts ;Water
3/4 ts Salt
1/4 ts Garlic powder
1 md Eggplant
Olive oil
5 ts Tahini
1 ts Lemon juice
1 ts ;Water
3/4 ts Salt
1/4 ts Garlic powder
Bake eggplant at 350 deg. for 1 1/2 -
2 hours, until it is quite soft.
Let eggplant cool; then slit skin & scoop out all the pulp.
Place in a small bowl. Cover with 1 or 2 Tbl olive oil and refrigerate for at least 3 hours.
Remove from refrigerator & mince well. Add tahini, lemon juice, water, salt, and garlic powder. Blend well. Stir in 1-2 tsp of olive oil and serve cold. 1/4 tsp (or more) cumin may be added for a still stronger Middle Eastern flavor.
2 hours, until it is quite soft.
Let eggplant cool; then slit skin & scoop out all the pulp.
Place in a small bowl. Cover with 1 or 2 Tbl olive oil and refrigerate for at least 3 hours.
Remove from refrigerator & mince well. Add tahini, lemon juice, water, salt, and garlic powder. Blend well. Stir in 1-2 tsp of olive oil and serve cold. 1/4 tsp (or more) cumin may be added for a still stronger Middle Eastern flavor.