Recipe: Baba Ghanouj (Eggplant and Sesame Spread)
Description: This is wonderful spread generously over a warm whole wheat pita or as a dip for veggies or pita chips. From a May 1982 issue of Bon Appetit in the &quot;New Naturals: A Fresh Approach&quot;. It was part of a Middle Eastern Feast menu.
Ingredients: [{"text": "1 large eggplant"}, {"text": "1/2 cup tahini (sesame seed paste)"}, {"text": "1/4 cup fresh lemon juice (or more)"}, {"text": "4 green onions, minced (including green tops)"}, {"text": "3 -4 garlic cloves, crushed"}, {"text": "3 tablespoons toasted sesame seeds"}, {"text": "2 tablespoons olive oil"}, {"text": "1 teaspoon olive oil"}, {"text": "2 tablespoons minced fresh parsley"}, {"text": "1 tablespoon tamari soy sauce"}, {"text": "1/8 teaspoon honey"}, {"text": "1 pinch red pepper"}, {"text": "fresh ground pepper"}, {"text": "chopped fresh parsley, for garnish"}]
Instructions: Preheat oven to 450 degrees.
Make several cuts in eggplant with sharp knife.
Combine eggplant in large saucepan with enough salted water to cover completely.
Weight with smaller saucepan filled with water and let soak 20 minutes;rinse under cold water.
Transfer to baking sheet and roast, turning occasionally, until eggplant is very soft, about 50 to 60 minutes.
Let cool; peel and seed eggplant.
Transfer pulp to small bowl and mash with fork, or transfer to blender and puree (eggplant should retain some texture).
Combine tahini and 1/4 cup lemon juice in large bowl and mix well.
Add more lemon juice if necessary to make thick paste.
Add green onion,garlic,sesame seed, 2 tablespoons oil, parsley,soy sauce, honey, red pepper and ground pepper and mix well; stir in eggplant puree and adjust seasoning.
Transfer mixture to shallow serving bowl, drizzle with remaining olive oil and sprinkle with chopped parsley.
Refrigerate until ready to serve.
(Can be prepared 1 day ahead.).
