1 medium sized eggplant (about 1 pound)
olive oil cooking spray
1 clove garlic, peeled
3 Tbs tahini
3 Tbs lemon juice
½ tsp salt, or to taste
1 Tbs minced fresh parsley
** Sounds like: buh-buh ga-noosh
** Tahini is ground up sesame seeds, and has the consistency of peanut butter. It sounds like: tu-hee-nee.
- Spray a baking sheet lightly with olive oil cooking spray.
- Cut eggplant in half. Place cut side down on baking sheet. Bake in a 400º oven for 20 minutes.
- Turn eggplant cut side up and bake for another 20 minutes.
- Turn again to cut side down and bake for another 20 minutes, until very soft.
- Allow eggplant to cool.
- Put garlic, tahini, lemon juice and salt into blender. Scoop eggplant out of its skin and put into blender. Blend until smooth.
- To serve, scoop the baba ganoosh into a shallow bowl. Sprinkle with minced parsley. Serve at room temperature or cold with pieces of pita bread.
- This dish may be prepared ahead of time and refrigerated for at least a day.
Yields about 18 servings
Source: Modified from a recipe in World-of-the–East Vegetarian Cooking, by Madhur Jaffrey, 1981.
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