Recipe#9580

Title: Baba Ghanouj 08

rec.food.recipes archive

3 large eggplants
 2-4 cloves garlic, or to taste
 Salt
 1/2 c tahini or less, depending on size of eggplants
 juice of 3 lemons, or more to taste
 1/2 t ground cumin (optional)
 2 T finely chopped parsley
 A few black olives or 1 tomato, thinly sliced, to garnish
  
 Cook the eggplants over charcoal or under a gas or electric broiler
 (sear until skins are black and start to blister with the flesh
 soft and juicy, rub skins off under cold water taking care to remove
 any charred particles, then gently squeeze out as much of the bitter
 juice as possible).
 Crush the garlic cloves with salt.  Mash the eggplants with a potato
 masher or fork, then add the crushed garlic and a little more salt,
 and pound to a smooth, creamy puree.  Alternatively, use an electric
 blender to make the puree.
 Add the tahini and lemon juice alternatively, beating well or
 blending for a few seconds between each addition.  Taste and add
 more salt, lemon juice, garlic, or tahini if you think it is
 necessary, and if you like, a little cumin.
 Pour the cream into a bowl or a few smaller serving dishes.  Garnish
 with finely chopped parsley and black olives, or with a few tomato
 slices.  Serve as an appetizer with Arab or other bread, as a salad,
 or as a party dip.