Beer makes batters better, meat more tender, and sauces more flavorful.
Baba Ganouj (Iranian Eggplant Dip)
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- #8535
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 medium eggplant
1/2 cup parsley, chopped
1 clove garlic, chopped
1/3 cup tahini
1/3 cup fresh lemon juice
2 tablespoons olive oil
1 dash black pepper
directions
Preheat oven to 350 degrees F. Place eggplant on a cookie sheet and bake for 1 1/2 hours, or until eggplant begins to collapse.
When cool enough to handle, cut off stem end and slip off skin. Place eggplant pulp in a food processor or blender along with the remaining ingredients, and puree until very smooth. Serve at room temperature.
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nutrition data
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reviews & comments
May 19, 2006
Just made this and it's delicious. Definitely a keeper!
December 12, 2005
Fantastic recipe. I made it for my recent housewarming party, and everyone loved it. Thank you!