Wednesday, June 13, 2012

Baba Ghanoush Recipe

Find Recipes invites you to try Baba Ghanoush Recipe

This classic Middle Eastern eggplant spread is wonderful as a dip for pita chips or as a spread on pita bread or wrap sandwiches. The tahini is added in increments—how much you use will depend on the size of your eggplant as well as personal taste.

1 large eggplant, halved lengthwise
3 garlic cloves, slivered
1⁄4 cup tahini (sesame paste), plus more if needed
2 tablespoons fresh lemon juice
1⁄2 teaspoon salt
1⁄8 teaspoon ground cayenne
1⁄4 teaspoon dried oregano (optional)
1 tablespoon chopped fresh parsley, for garnish
1 tablespoon pomegranate seeds, for garnish (optional)

Preheat the oven to 425°F. Lightly oil a 9 x 13-inch baking pan and set aside. Make small slits in the cut sides of the eggplant and press the garlic into the slits. Transfer the eggplant halves, cut-side down, to the prepared baking pan and bake until soft, about 30 minutes. Set aside to cool. Scoop the cooked eggplant flesh into a food processor. Add about 1⁄4 cup of the tahini, the lemon juice, salt, cayenne, and oregano, if using, and process until smooth. Taste, adjusting seasonings if necessary, adding more tahini, if needed. Transfer to a medium bowl and sprinkle with the parsley and pomegranate seeds, if using. Serve at room temperature. If not using right away, cover and refrigerate until needed. Properly stored, it will keep for up to 3 days.

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