Recipe: Baba ghanouj

Baba Ghanouj

From Gaining Ground and Just Food’s tip sheets; adapted from Elizabeth Henderson and David Stern from FoodBook for a Sustainable Harvest

Baba ghanouj, also spelled baba ganoush or baba ghanoush, is a Middle Eastern grilled/broiled eggplant purée enriched with tahini and often served as an appetizer dip with pita, chips, or fresh vegetables. It is similar to hummus, but the use of eggplant instead of chick peas lends a sweeter, smokier flavor, and it is lower in fat and calories than its cousin dip.

Ingredients:

• 2 large or 5 small eggplants, washed, stems and ends cut off, cut in half lengthwise
• olive oil
• 2 tbs lemon juice
• 2-3 cloves garlic, crushed
• 4 tbs tahini (sesame paste)
• salt & pepper to taste

Directions

1. Preheat a broiler.
2. Place the eggplant halves, on a well-greased baking sheet and drizzle them with olive oil. Broil in oven for 1/2 hour. The eggplant is done when it is very soft and the skin is slightly blackened.
3. Scrape the insides out of the eggplant skin and place in a bowl. Discard the skins.
4. Mix in lemon juice, garlic, and tahini.
5. Add salt and pepper to taste.
6. Serve with a sprinkling of chopped scallions or garlic greens. This can be eaten as a dip for vegetables or as a spread on fresh pita bread.