Amanda's Kitchen Recipe Archive

Eggplant Spread (Baba Ganoush)

Vegan
Preparation:  40 minutes plus 3 hours chillling
Serves 12
 
• 1/4 c. lemon juice
• 1/4 c. tahini
• 2 T sesame seeds
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 1/2 T olive oil

 
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place eggplant on baking sheet, and make holes in the skin with a fork.
3. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
4. Remove from oven, and place into a large bowl of cold water.
5. Remove from water, and peel skin off.
6. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender or food processor and puree.
7. Season with salt and pepper to taste.
8. Transfer eggplant mixture to a medium size mixing bowl.
9. Slowly mix in olive oil.
10. Refrigerate for 3 hours before serving.
11. Serve with toasted pita bread.

 
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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: November 25, 2000

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