BABA GHANOUSH – Eggplant, baked and pureed
Baba Ghanoush Ingredients:
- I kg. brown round eggplant (aubergine)
- I tablespoon lemon juice
- 1-2 cups tahina sauce,
- tablespoon finely chopped parsley
- tablespoon oil
The eggplant or “Betingan Roomy” are always baked in their skins. They are sometimes baked in a hot oven, but more commonly roasted on a tin on top of the stove. When they become tender on one side and their juice starts oozing out, they are turned on the other side.
Bake or roast the eggplants for 90-120 minutes, or until they are soft, and immerse immediately in cold water with lemon juice to preserve their color. When cold, peel, drain their juice and mash the pulp until paste-like. Add tihina sauce and mix thoroughly.
Sprinkle top with oil and add chopped parsley.
For variety, try yoghourt salad instead of tahina sauce.