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Baba Ghanoush

Baba Ghanoush is a paste used to spread on flat bread (a/k/a pita). It can also be used as a dip for crackers, chips, or for spreading on bagels or bread. There are several different variations of Baba Ghanoush. The main ingredient, however, is crushed roasted egplant, tahini (a paste made from ground sesame seeds), and olive oil. It is served with preserved lemons and garnished with onion, black olives and tomato. As well as using it as a traditional spread for the Middle Eastern flatbread. It is usually an earthy brown color. Finely chopped onion, garlic,and other vegetables can be added for color or taste; as well as garlic, parsley, cumin, salt, mint, and/or lemon juice. The lemon juice not only adds a zesty flavor, but the ascorbic acid in the citrus fruit also prevents the eggplant from discoloring.

A Recipe for Baba Ghanoush

• 1 1/2 lb Eggplant
• 3 tb Lemon juice
• 1 ts Salt
• 2 ts Minced fresh garlic
• 3 tb Sesame tahini
  • (optional substitute - yogurt or sour cream)
• 1/4 c Chopped parsley
• 1/2 c Toasted pine nuts
• 2 tb Olive oil

Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread.

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