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Baba Ganoush

Ingredients

large Eggplants

1/4 cup

tahini

small onion

7 cloves

garlic

1 tbs

cumin

1 tsp

ground coriander

1 tsp

vinegar

2 tbs

lemon juice

1 tbs

olive oil

salt -- to taste

red pepper -- forgarnish

Recipe By: MasterCook Recipe Archives; Serving Size: 1

Preparation

Pierce the skin of the eggplant and placed on foil lined baking sheet under boiler.
Broil, turning once, until they are oozing and the skin is black on both sides.
Throw the eggplants in cold water and peel.
Drain the flesh and pop into a blender.
Add a *conservative* amount of all ingredients and blend on low, for a minute or two (until creamy and well-blended) you may have to add water to achieve desired consistency.
Adjust the seasoning by adding ingredients and blending and tasting.
Pour into a serving bowl and drizzle with some more olive oil and garnish with red pepper or paprika and a sprig of parsley.

Per serving: 807 Calories; 49 g Fat (50% calories from fat); 23 g Protein; 86 g Carbohydrate; 0mg Cholesterol; 48mg Sodium

Recipe group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Kristin Phillips was inserted by Renato Pichler / 2002-04-30 22:26:35

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