Baba Ghanoush

Recipe by Miss Sophie

Used with Permission


2 medium eggplants, approximately 2 pounds

Salt & Pepper to taste

1/3 cup lemon juice

ΒΌ cup tahini (Sesame Seed Paste)

1 tablespoon parsley, chopped fine

1 teaspoon cumin

1 teaspoon paprika

2 tablespoons olive oil

2 cloves garlic, minced


Pre-heat oven to 375 F. Grease a 10X13 cookie sheet with cooking spray

Peel & slice eggplant. Salt both side of eggplant slices and place in a colander over a bowl, set aside for 30 minutes then rinse well and pat dry. Lay slices in a single layer on a greased baking sheet. Brush each slice with olive oil. Roast eggplant in oven for 10-15 minutes or until soft. Remove from oven and allow to cool completely.

Drain any liquid that may have accumulated from the eggplant. Process eggplant in a food processor until smooth. Add lemon juice, tahini, parsley, cumin, paprika, olive oil and garlic to eggplant puree and process until well blended. Pour into serving bowl, sprinkle with fresh parsley and serve with pita chips.



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