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[Baba Ghanoush Mutabal]:
Submitted by: Samar | Date Added: 18 Jul 2010
Listed in: Lebanese Appetizer

. . . . .
yield: ?
active time: ?
total time: ?
. . . . .
added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 3 lbs. 4¾ oz. Eggplant,
• 10 oz. tahini,
• 7 oz. Lemon juice or sour pomegranate,
• 1 clove garlic, 3 tsp. salt, Chopped parsley,
• sour pomegranate seed,
• sliced tomatoes for decoration.
Preparation

• Remove the green around the neck of the eggplant, but leave the stem.
• Boil in a hot oven or over charcoal if desired. Allow to cool and remove the peel.
• Add finely chopped garlic and salt and put all into food blender or through food chopper.
• Let it blend until it is a smooth thick liquid.
• Add tahini and lemon juice and mix thoroughly.
• Serve on platters or individual small plates and garnish with parsley, sliced tomatoes, and pomegranate seed if available.
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. :)