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Baba Ghanoush

A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color. It is popular in the Levant (area covering Israel, the Palestinian Territories, Jordan, Lebanon, Syria, Kurdistan, and Egypt).

In Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad. The baba ghanoush can be found (with cut eggplants) in southern Turkey. In Palestinian homes, it is made with “wild” eggplants.

wikipedia.com

NOTE: At the farm, we’ve tried it without tahini and sesame seeds, and it was just as good. – Shelli

Source: www.allrecipes.com (Entered by Shelli Brin)
Serves: Serves 6
Vegan!

Ingredients
1/2 Eggplant      View Available Products
2 tablespoons Lemon or lime juice
2 tablespoons tahini
1 tablespoon sesame seeds
1 clove garlic minced
Salt and Pepper to taste
2 teaspoons olive oil

Step by Step Instructions
  1. 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. 2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
  3. 3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

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