Recipes

Baba Ghanouj (Mid Eastern Spread)

Category:	Appetizers
Ingredients:	3 large eggplants 1 cup Taheeni (sesame seed) 1-1/2 cup freshly squeezed lemon juice 4 cloves garlic 2 t. salt Lots of black pepper Fresh parsley, pomegranate seeds, olive oil for garnish
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.

Category:

Appetizers

Ingredients:

3 large eggplants
1 cup Taheeni (sesame seed)
1-1/2 cup freshly squeezed lemon juice
4 cloves garlic
2 t. salt
Lots of black pepper
Fresh parsley, pomegranate seeds, olive oil for garnish

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.