-IBIS-1.5.0-
rx
recipe
babaganouj
nutrition
definition
babaganouj (eggplant dip)
ingredients:
1 large eggplant
2 cloves garlic, chopped
2 dashes cayenne pepper
3/4 tsp. cumin
1/2 tsp. basil
1/2 cup parsley, chopped
juice of 1 lemon
1/3 cup tahini (sesame butter)
1-2 tbsp. tamari (soy sauce)
method:
1. Pierce eggplant in several places with a fork. Bake at 450° for about 35 minutes until tender and shriveled. Allow to cool.
2. Meanwhile, grind dry spices in mortar and pestle or rub between hands to grind.
Peel eggplant and mash or puree in blender; if eggplant is organic, it is fine to leave skin intact.
3. Add garlic, dry spices, and parsley and mix.
4. Add lemon juice and tahini and mix again.
5. Season to taste with tamari. Allowing to set will enhance flavors. Serve as vegetable or bread dip, or sandwich spread.
variation:
1. Thin babaganouj with non-fat yogurt to taste.
2. Stud the eggplant with several cloves of peeled garlic before baking; the heat renders the garlic wonderfully mellow.
(Rollo)
footnotes