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Aubergine and Tahini Puree [Baba Ghannooj]:
Submitted by: Teta Salwa | Date Added: 18 Jul 2010
Listed in: Lebanese Appetizer

. . . . .
yield: 4 dozen crepes
active time: 15 minutes
total time: 2 hours
. . . . .
added by: Pam
cuisine: Breakfast

• 2 medium aubergines
• 2 cloves garlic, chopped
• juice of 1 lemon
• 125ml/4 fl oz tahini (sesame paste)
• salt

To serve:
• olive oil
• chopped fresh parsley
• pita bread, cut into wedges, or savoury crackers or crusty bread

• Leave the stems on the aubergines and roast over glowing coals on a barbecue until soft, for about 30-40 minutes.
• Turn them often, and allow the skin to char lightly all over.
• Alternatively, cook on the middle shelf of a oven preheated to 200 C/400 F/gas mark 6, turning occasionally.
• Peel off the skin while hot, and remove the stems.
• Chop the flesh roughly, place in a colander and shake well to remove the excess moisture.
• Transfer to a food processor with the garlic and process to a coarse puree.
• Add the lemon juice and the tahini and process to a thick puree.
• Add salt to taste and more lemon juice if necessary.
• Transfer to a bowl, cover and refrigerate until required.
• To serve, place the puree in a shallow bowl, swirling it with the back of spoon.
• Drizzle with olive oil and sprinkle lightly with parsley.
• Serve with bread.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)