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This is a aubergine ( eggplant) and sesame dip lovely served with hot bread.
Babaghanoush
1 large eggplant/aubergine 2 cloves garlic 2 Tbs tahini 1/4 tsp salt 1 Tbs lemon juice 1/2 cup yogurt ( greek thick is best) 3 Tbs olive oil several whole olives
Instructions Heat oven to 400 degrees. Take the eggplant and prick with a fork all over the ouside skin,place whole eggplant on a baking sheet and bake until outer shell is crisp and inside is soft and mushy. A fork should pass easily through the eggplant when done (about 40 mins ). Let the eggplant cool, then remove and discard black skin and green cap. Spoon the insides into a food processor or a blender. Add garlic, Tahini, salt, lemon juice and yogurt. Puree until creamy. Spoon into a serving dish and garnish with olive oil and whole olives. Serve cold or warm with sliced Pita bread and/or vegetables for dipping.
Rumicrazieluv Member # 12053
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necromancer, could you plz tell me what tahini is and what kind of olives do you use? thanks.
DawnBev Member # 11276
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tahini is a seseme seed paste, which you cna buy in jars.
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