Saturday, November 21, 2009

Baba Ghanouj - eggplant dip

what you need

2 large eggplants
2 tbs extra virgin olive oil
1 medium onion coarsely chopped
¼ cup (purchased) roasted red capsicum, chopped
5 tbs roasted tahini
2 tbs rice wine vinegar (sweet vinegar)
2 tbs ground coriander
4 tbs lemon juice
1 tbs ground cumin
4 garlic cloves, sliced coarsely
¼ cup Italian parsley, chopped
Salt and pepper to taste

what to do
Prick the surface of the eggplant all over, and brush it well with olive oil.You can either bake the eggplant at 400 degrees for about 45 minutes, Or, you can put it on the grill over medium heat, turning several times, until the skin is well charred and the pulp is soft. Use a fork to test the flesh for doneness. the charring method will give the dip a nice smokey flavour.

Cool the eggplant for at least 10-15 minutes before you try to work with it.

Heat 2 T olive oil in a sauce pan over medium heat.Sauté onion for about 5 minutes, then add the roasted red capsicum, tahini, lemon juice, garlic, coriander, cumin, salt and pepper.

Cook for about 2 more minutes then remove the contents to a bowl to cool (about five minutes).
Place the mixture into a blender, and process until smooth.

Remove the pulp of the eggplant and throw away the skin.

Add the eggplant to the blender with the mixture and combine until smooth. You need to add the eggplant immediately to the mixture, because the acid in the lemon juice will keep it from turning brown. It would still taste good but it wouldn’t be nearly as appetizing to look at.

After you put the baba ghanouj to a serving bowl, sprinkle with about 2 T extra virgin olive oil. Sprinkle the Italian parsley over the top

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