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Home Blog Baba Ghannouj Recipe
25
May 2011

Baba Ghannouj Recipe

From time to time, Anoush Catering likes to offer you a DoItYourself recipe to make at home for your next gathering or event.  With a holiday weekend approaching, we thought this would be a great time to dish out a classic Mediterranean recipe that is as much fun to say as it is to make. BABA GHANNOUJ Eggplant and Sesame Puree                     Serves: 4-6 Needed ingredients: 1 medium-sized eggplant, about 375 g (12 oz) ¼ cup lemon juice ¼ cup tahini 2 cloves garlic 2 teaspoons salt or to taste 1 tablespoon olive oil ¼ cup finely chopped parsley 1.    Grill eggplant over charcoal fire for 30-40 minutes, turning frequently.  Alternatively place on the centre shelf in a hot oven and cook until soft, again turning often. 2.    Peel off skin while hot and remove stem and end of eggplant if firm. 3.    Chop flesh and pound in a mortar with pestle to a puree or place in a blender or food processor and puree. 4.    Blend in most of the lemon juice and gradually add the tahini. 5.    Crush garlic to a paste with a 1 teaspoon salt and add to eggplant. Beat well and adjust flavour with more lemon juice and salt. 6.    Beat in olive oil and parsley. If using an appliance put about 4 parsley sprigs into container and process until parsley is chopped but still visible. 7.    Place in a shallow dish, garnish with parsley and serve with Khoubiz as an appetizer.   Note: If making ahead, store in a sealed container in refrigerator.  Bring to room temperature before serving. Please note, that Anoush Catering’s recipes are proprietary and may vary in preparation methods and ingredients.
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