Serve this eggplant dip with warm pita bread, crisp flatbread and raw vegetables. Adapted from “Rose Elliot’s New Complete Vegetarian,” serves 4.
Ingredients
2 eggplants
2 tablespoons extra-virgin olive oil
2 heaping tablespoons tahini
2 tablespoons lemon juice
1 large garlic clove, crushed
Salt and freshly ground black pepper
GARNISH Olive oil
Toasted sesame seeds
Chopped flat-leaf parsley
Directions
Prick eggplant in several places, place under a hot broiler or on a hot grill. Char all over until black on the outside and soft inside. This takes about 25-30 minutes. Cool slightly, then scrape off the skin and discard.
Blend eggplant flesh with olive oil, tahini, lemon juice, garlic, and salt and pepper to taste. Chill until serving. To serve, spoon baba ganoush onto a plate or shallow dosh, swirl some olive oil over the top and sprinkle with sesame seeds and chopped parsely.
