Post by antoine on Feb 2, 2011 10:21:44 GMT -5
Baba Ghanouj
2 medium or 1 large eggplant
4 to 7 cloves of garlic (to taste) chopped.
juice of 1 lemon
¼ cup extra virgin olive oil
2 teaspoons or more cumin
½ cup tahini sauce
Slice eggplant and sprinkle with generous amount of salt. Let sit until it sweats (you will notice beads of "sweat") rinse well. pat dry and place in a cookie sheet. brush with a bit of olive oil salt and cumin. Place in the oven at 400 F. Roast until slightly golden, turning them once.
Take the eggplant from the oven, peel them and cut in small cubes. In a saucepan on a medium heat put half of the olive oil, the garlic, the eggplant and the cumin. Stirring constantly, cook until the eggplant becomes mushy. Add the lemon juice and the rest of the olive oil. Mix well. Add the tahini sauce, cook until homogenous. Remove from heat. Allow to cool. Blend in small batches until smooth. Enjoy with vegan pita bread, olives and peppermint tea.
2 medium or 1 large eggplant
4 to 7 cloves of garlic (to taste) chopped.
juice of 1 lemon
¼ cup extra virgin olive oil
2 teaspoons or more cumin
½ cup tahini sauce
Slice eggplant and sprinkle with generous amount of salt. Let sit until it sweats (you will notice beads of "sweat") rinse well. pat dry and place in a cookie sheet. brush with a bit of olive oil salt and cumin. Place in the oven at 400 F. Roast until slightly golden, turning them once.
Take the eggplant from the oven, peel them and cut in small cubes. In a saucepan on a medium heat put half of the olive oil, the garlic, the eggplant and the cumin. Stirring constantly, cook until the eggplant becomes mushy. Add the lemon juice and the rest of the olive oil. Mix well. Add the tahini sauce, cook until homogenous. Remove from heat. Allow to cool. Blend in small batches until smooth. Enjoy with vegan pita bread, olives and peppermint tea.