Baba Ghanouj (Mid Eastern Spread)
3 large eggplants
|Preparation - Directions:||
Cut stems from eggplant. Prick eggplants and bake at 250° for a good hour until skin starts to break open. Remove from oven, cool. Then scoop pulp out. Mash thoroughly in Cuisinart. Slowly beat in lemon juice, alternating with Taheeni, crush garlic with salt and mix to a paste with lemon juice. Blend into eggplant mixture. Adjust seasoning to taste adding more salt or lemon juice. Serve on shallow dish, garnish with parsley, pomegranate seeds and olive oil. Serve cold with green onions, radishes, fresh vegetables. Great on sliced cucumbers.