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Old 10-11-2009, 09:22 AM
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Default Baba ganoush

I always have a million Ichiban eggplants in the summer, and one of my favorite things to make is baba ganoush.

I use Frugal Gourmet's recipe as a base (from "Our Immigrant Ancestors"), but it's not an exact science - I vary the amounts based on the number of eggplants I have, and to taste.

I like it chunky, without the tahini overpowering the eggplant. You will see others that are a much smoother spread, more of a tan color than my greenish color.

The finished dip is delicious, but not very colorful or eye-pleasing. I thought I took a picture of the dip on the plate with the garnishes, but I can't find it. It DID look prettier when I served it!

Lee

Based on Frugal Gourmet's Lebanese Baba Ghanoush

1 large eggplant, unpeeled, about 1 pound
1 large clove garlic, peeled and crushed
2 T tahini (sesame paste)
Juice of 1/2 lemon or to taste
Salt to taste


Garnishes:
3 T olive oil
Pita bread cut into wedges
Chopped parsley

Using a fork, poke the eggplant(s) at least a dozen times. Place on a baking sheet and broil or roast eggplants, turning frequently, until they are browned all over and is VERRRRRY mushy to the touch.

Cool for a few minutes, the cut the eggplant in half lengthwise, and scoop out the cooked flesh, discarding the peel. In a bowl, mash the eggplant with the remaining ingredients (except garnishes), tasting frequently. Don't use a food processor, since you don't want too smooth of a paste.

Serve with olive oil and parsley sprinkled over the top, along with pita wedges for dippers.

Last edited by QSis; 12-11-2018 at 04:23 PM.
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Old 10-11-2009, 10:36 AM
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Default Re: Baba ganoush

That's something I would like to try. I like eggplant in a casserole but have never had it as a dip. Thanks for the recipe.
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Old 12-11-2018, 04:28 PM
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Default Re: Baba ganoush

Made this again last night and took photos.

I don't know why I don't make it more often, as it's easy and I love it. The hardest part about it is mixing the darn tahini.

Served with pita, Lucky's Greek Chicken http://www.netcookingtalk.com/forums...=greek+chicken, and Greek wine.

So good!

Lee
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appetizer, baba ganoush, dip, eggplant, tahini

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