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Baba Ghanoush (Aubergines with Tahina)

Make Baba Ghanoush (Aubergines with Tahina) at home with Aubergines, Garlic, Salt, Lemons, and Ground Cumin. Scale it up or down for the number of people at the table.

Ingredients

• 3
• 2
• Salt
• 3
• 1/2 tsp
• 2 tbsp
• A Few Black Olives
• 1

Method (preview)

1. 1

   From Middle Eastern Food by Claudia Roden

2. 2

   Cook the aubergines over charcoal or under a gas flame or electricgrill until the skin blackens and blisters.

3. 3

   Peel and wash the aubergines, and squeeze out as much of the bitter juice as possible.

4. 4

   Crush the garlic cloves with salt.

5. 5

   Mash the aubergines with a potato masher or a fork, then add the crushed garlic and little more salt, and pound to a smooth, creamy puree.

6. 6

   Add the tahina paste and lemon juice alternately, beating well or blending for a few seconds between each addition.

7. 7

   Taste and add more salt, lemon juice, garlic or tahina if you think it is necessary, and if you like, a little cumin.

8. 8

   Pour the cream into a bowl or a few smaller serving dishes.

9. 9

   Garnish with finely chopped parsley and black olives, oe with Arab or other bread (pita), as a salad, or as a party dip.

10. 10

    Posted to JEWISH-FOOD digest V96 #67