My friend Kim just asked me for my Moms Baba Ghanouj recipe, so Ill post it here too: 2 large, firm eggplant 1 28 oz. can of diced tomatoes(drained) or 4 fresh large tomatoes, diced 2 medium cloves fresh garlic (or more) 1 cup chopped fresh flat parsley ¾ cup extra virgin olive oil 2 large fresh lemons, juiced salt Rinse eggplant (do not peel), poke a few holes in them with a knife, put on a pan and roast in a 400 degree oven until soft to touch, remove and allow to cool. Cut off stem, split lengthwise, scrape out eggplant with a large metal spoon, taking care to scrape all the way to the charred skin, as this provides the roasted flavor. Also use liquid that leaks out. Discard skins, chop eggplant in a metal bowl with the edge of the spoon or a steel spatula, add tomatoes, parsley and lemon juice. Chop garlic, put in mortar or small cup with 1 tbsp salt, and crush garlic to a fine paste with the salt, add to the eggplant along with the olive oil, mix well, adjust salt to taste. Refrigerate in a glass bowl or plastic container, tastes better the next day. Serve as a side dish or an appetizer with toasted pita or baguette.
Posted on: Sat, 19 Oct 2013 22:27:47 +0000
Trending Topics
Recently Viewed Topics
© 2015