Baba Ghanouj (eggplant And Sesame Spread)

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 large eggplant
• 1/2 cup tahini (sesame seed paste)
• 1/4 cup fresh lemon juice (or more)
• 4 green onions, minced (including green tops)
• 3 -4 garlic cloves, crushed
• 3 tablespoons toasted sesame seeds
• 2 tablespoons olive oil
• 1 teaspoon olive oil
• 2 tablespoons minced fresh parsley
• 1 tablespoon tamari soy sauce
• 1/8 teaspoon honey
• 1 pinch red pepper
• fresh ground pepper
• chopped fresh parsley, for garnish

Recipe

• 1 preheat oven to 450 degrees.
• 2 make several cuts in eggplant with sharp knife.
• 3 combine eggplant in large saucepan with enough salted water to cover completely.
• 4 weight with smaller saucepan filled with water and let soak 20 minutes;rinse under cold water.
• 5 transfer to baking sheet and roast, turning occasionally, until eggplant is very soft, about 50 to 60 minutes.
• 6 let cool; peel and seed eggplant.
• 7 transfer pulp to small bowl and mash with fork, or transfer to blender and puree (eggplant should retain some texture).
• 8 combine tahini and 1/4 cup lemon juice in large bowl and mix well.
• 9 add more lemon juice if necessary to make thick paste.
• 10 add green onion,garlic,sesame seed, 2 tablespoons oil, parsley,soy sauce, honey, red pepper and ground pepper and mix well; stir in eggplant puree and adjust seasoning.
• 11 transfer mixture to shallow serving bowl, drizzle with remaining olive oil and sprinkle with chopped parsley.
• 12 refrigerate until ready to serve.
• 13 (can be prepared 1 day ahead.).