Receta Baba Ghannouj (Eggplant And Sesame Puree)
Ingredientes
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Direcciones
- Place eggplant on center shelf in warm oven. Cook till soft, turning often.
- Peel off skin while warm. Remove stem and end of eggplant, if hard.
- Chop flesh. Put in blender or possibly food processor. Puree. Blend in most of the lemon juice. Gradually add in tahini.
- Crush garlic into a paste with 1 tsp. salt. Add in to eggplant. Beat well.
- Adjust flavor with lemon juice and remaining salt. Beat in extra virgin olive oil and parsley. If using food processor, put about 4 sprigs of parsley into container. Process till minced, but still visible.
- Place in shallow dish. Garnish with parsley. Serve with Arab bread as an appetizer.
- NOTES : If making ahead, store in a sealed container in refrigerator. Bring to room temperature before serving.