The Baba Ghanouj recipe is a classic Mediterranean recipe, and one of the great party dips. Its' spicy eggplant and tahini (sesame seed paste) base is a refreshing change from the ordinary.
To some, it's Baba Ghanoush; either way, the dip is often the exception to the rule for those who dislike eggplant.
3 large eggplant
3/4 cup tahini (sesame seed paste*)
1/2 cup lemon juice
2 teaspoons minced or pressed garlic
1 teaspoon cumin
Pinch of cayenne
1 teaspoon salt
6 or 8 chopped black olives
Thin layer of olive oil
The eggplant can be prepared 2 ways:
1. Broil or grill the eggplants, turning often, until the skin is blackened and blistered and the meat is tender, about 20 or 30 minutes . Let them cool for about 10 minutes and then peel the skin from the eggplant.
2. Bake the whole eggplants in a 350° oven for about 1 hour or until the meat is tender. Cool for about 10 minutes, then peel, or cut the eggplants lengthwise and scoop out the meat. To reduce baking time, first cut the eggplants in half lengthwise and place them skin side down on a baking sheet.)
Squeeze the cooked eggplant meat to release excess liquid. Puree the eggplant and the remaining ingredients in a blender or food processor.
Transfer to a serving dish and garnish, if desired. Serve with pita bread wedges, radishes and green onions. Makes 3-4 cups.