Baba Ghanouj Eggplant And Sesame Spread Recipes

BABA GANOUJ - EGGPLANT DIP WITH SESAME OIL

Steps:

• Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
• Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
• Broil in oven or bake at 450oF until fairly soft.
• Allow to cool enough to be handled.
• Remove most of skin, and mash eggplant.
• If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
• Fit food processor with steel blade.
• With machine running, drop in garlic cloves.
• Add tahini, lemon juice, and water; blend until thoroughly combined.
• Add eggplant, and pulse until coarsely pureed.
• Add salt and red and black pepper to taste.
• Refrigerate for 1-2 hours for flavor to develop.
• Adjust seasonings, including tahini if desired.
• Garnish with parsley, pine nuts, and pomegranate seeds as desired.
• Serve with pita bread or veggies.

BABA GHANOUJ (EGGPLANT AND SESAME SPREAD)

Steps:

• Preheat oven to 450 degrees.
• Make several cuts in eggplant with sharp knife.
• Combine eggplant in large saucepan with enough salted water to cover completely.
• Weight with smaller saucepan filled with water and let soak 20 minutes;rinse under cold water.
• Transfer to baking sheet and roast, turning occasionally, until eggplant is very soft, about 50 to 60 minutes.
• Let cool; peel and seed eggplant.
• Transfer pulp to small bowl and mash with fork, or transfer to blender and puree (eggplant should retain some texture).
• Combine tahini and 1/4 cup lemon juice in large bowl and mix well.
• Add more lemon juice if necessary to make thick paste.
• Add green onion,garlic,sesame seed, 2 tablespoons oil, parsley,soy sauce, honey, red pepper and ground pepper and mix well; stir in eggplant puree and adjust seasoning.
• Transfer mixture to shallow serving bowl, drizzle with remaining olive oil and sprinkle with chopped parsley.
• Refrigerate until ready to serve.
• (Can be prepared 1 day ahead.).