Baba Ganouj - Eggplant Dip With Sesame Oil

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 medium dark-skinned eggplants (pierced with fork to let steam escape)
• 4 -5 garlic cloves, to taste
• 6 tablespoons tahini (arabic sesame paste)
• 4 lemons, juice of
• 2 tablespoons water
• salt & freshly ground black pepper
• 1 dash hot red pepper, to taste (cayenne)
• chopped parsley (for garnish) (optional)
• toasted pine nuts (for garnish) (optional)
• pomegranate seeds (for garnish) (optional)

Recipe

• 1 broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
• 2 alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
• 3 broil in oven or bake at 450of until fairly soft.
• 4 allow to cool enough to be handled.
• 5 remove most of skin, and mash eggplant.
• 6 if you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
• 7 fit food processor with steel blade.
• 8 with machine running, drop in garlic cloves.
• 9 add tahini, lemon juice, and water; blend until thoroughly combined.
• 10 add eggplant, and pulse until coarsely pureed.
• 11 add salt and red and black pepper to taste.
• 12 refrigerate for 1-2 hours for flavor to develop.
• 13 adjust seasonings, including tahini if desired.
• 14 garnish with parsley, pine nuts, and pomegranate seeds as desired.
• 15 serve with pita bread or veggies.