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Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

 1 Eggplant
 3 tbsp Tahini
 1 Clove Garlic
  cup Lemon Juice
 ½ tsp Salt
For Garnish, use any or all or improvise with others as the spirit and your palate moves you:
 1 tsp Parsley
 1 tsp Chopped green pepper
 1 tsp Crushed red pepper
 1 tsp Pomegranate seeds
 1 tsp Olive oil

Directions

1

Cut a slit in the eggplant and roast it in a 400 degree oven for about 30
minutes or until soft. (If camping you can grill it) Run under cold water
and peel off skin.

2

Mash up the eggplant and add tahini, garlic, lemon juice and salt.

3

Spread on a plate or a shallow dish, sprinkle with red pepper and whatever
other garnish you like. Pour 2-3 Tbsp of olive oil on top to cover thinly.

4

Serve cold or at room temp (best) with triangles of pita bread or cubes of
french sourdough for dipping.

Note: You can bake and add an onion for variation and/or add a peeled,
finely chopped tomato. I have also used yoghurt mixed in instead of olive
oil on top (although this sort of makes the stuff look like someone ate it
already - but it tastes good!)

This is simple enough to prepare while camping or for an outdoor buffet
where refrigeration may be a problem. It is best eaten immediately after
being prepared.

Posted to CHILE-HEADS DIGEST V4 #040 by Lorraine Heidecker

DifficultyIntermediate

Ingredients

 1 Eggplant
 3 tbsp Tahini
 1 Clove Garlic
  cup Lemon Juice
 ½ tsp Salt
For Garnish, use any or all or improvise with others as the spirit and your palate moves you:
 1 tsp Parsley
 1 tsp Chopped green pepper
 1 tsp Crushed red pepper
 1 tsp Pomegranate seeds
 1 tsp Olive oil

Directions

1

Cut a slit in the eggplant and roast it in a 400 degree oven for about 30
minutes or until soft. (If camping you can grill it) Run under cold water
and peel off skin.

2

Mash up the eggplant and add tahini, garlic, lemon juice and salt.

3

Spread on a plate or a shallow dish, sprinkle with red pepper and whatever
other garnish you like. Pour 2-3 Tbsp of olive oil on top to cover thinly.

4

Serve cold or at room temp (best) with triangles of pita bread or cubes of
french sourdough for dipping.

Note: You can bake and add an onion for variation and/or add a peeled,
finely chopped tomato. I have also used yoghurt mixed in instead of olive
oil on top (although this sort of makes the stuff look like someone ate it
already - but it tastes good!)

This is simple enough to prepare while camping or for an outdoor buffet
where refrigeration may be a problem. It is best eaten immediately after
being prepared.

Posted to CHILE-HEADS DIGEST V4 #040 by Lorraine Heidecker

Baba Ghannouj