Baba Ghanouj
Submitted by: SusanV
Adapted from American Wholefoods Cuisine by Nikki & David Goldbeck
- 1 med. eggplant, about 1 1/2 pounds
- 1 tsp. salt (optional)
- 2 cloves garlic
- 1/4 cup lemon juice
- 1-3 tablespoons tahini (use less to reduce fat)*
- 1/4 tsp. ground cumin
Place eggplant on a baking sheet and bake in a 375°F oven for about 45
minutes or until tender. Or, cook over an open flame, turning frequently
until charred outside and soft inside. When eggplant is cool enough, peel
it and set aside.
Peel the garlic and, with food processor running, drop it into the processor
and process until finely chopped. Add the eggplant, lemon juice, and
tahini, and process until it forms a smooth paste.
Pour into a serving bowl, sprinkle cumin over the surface, and let stand for
30 minutes to allow the flavor to develop. Serve as a dip for pita bread,
vegetables, or crackers.
Susan's note: I've sometimes reduced this to 1 tbsp. tahini and used a couple
of tbsp. of soy yogurt for a lighter, creamier version.
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