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Eggplant Salad (Baba Ganoush) V (P, TNT)
Source: New Jewish Cooking by Elizabeth Wolf Cohen
Yield: 2 cups

2 medium eggplants, about 1-1/2 pounds total weight
1/4 cup lemon juice
1/4 cup tahini (sesame paste)
3 to 4 garlic cloves, peeled and crushed (my comment: could be roasted for milder flavor)
Salt and freshly ground black pepper
Olive oil
Chopped fresh parsley and ripe olives for garnish
Warmed pita bread, for serving

Preheat oven to 450°F.

Pierce eggplants all over with a fork or sharp knife. Arrange on a cookie sheet and bake until completely tender and collapsed, 30 to 40 minutes. (OR arrange on grill over low flame and roast, turning as the sides blacken, about 30 to 40 minutes.) Cool slightly.

Cut each eggplant in half lengthwise and scoop out flesh; place flesh in a food processor fitted with metal blade. Process eggplant until smooth.

Add lemon juice, tahini, garlic, salt and pepper to taste and process until well blended. With the machine running, slowly add 2 to 3 tablespoons olive oil until the mixture is well blended and creamy. Adjust the seasoning; spoon into a bowl, cover with plastic wrap, and chill for 2 hours or overnight.

To serve, spoon into a shallow dish or individual plates and with the back of a spoon, make a hollow in the center. Spoon in a little olive oil, sprinkle with chopped parsley and garnish with ripe olives. Serve with warm pita bread.

Posted by Debbie Sichel

Nutritional Info Per Serving: N/A