Eggplant and tahini Dip ( Baba Ghanouj )
By St. ladies Auxiliary (Middle Eastern)
1 large smooth and shiny eggplant
3 tbsp. sesame tahini* (stirred well)
1 glove garlic, crushed
1/2 tsp. salt
lemone juice
2-3 drop smoke flavoring (optional)
dash white pepper (optional)
olive oil and chopped parseley for garnish
preheat the oven to 400 degree. Rinde eggplant and slice off stem end. Prick with a fork in deveral places. place on a baking sheet and bake for about 1 hour or until soft, turning often. Remove pulp from the shell and drain off liquid. Place pulp in a bowl and mash with a fork. add garlic, sesame tahini, salt and lemon juice to taste. Also ass the smoke flavoring and white pepper, if desired. Put in a shallow dish, and garnish with a little olive oil and chopped parsley. Serve with crackers or pita bread.
Serve 6.
Recipe Note: the smoke flavoring adds a delicious “charcoal” flavor. * Sesame tahini is available at Middle Eastern specialty stores and inthe gourmet section of supermarkets.