Recipe of the Day

Baba Ghannooj - Eggplant Purée

posted on: Dec 8, 2014

• 1 large eggplant
• 2 cloves garlic, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup lemon juice
• 1/3 cup tahini
• 3 tablespoons olive oil
• 1 tablespoon pine nuts, fried
• 1/2 small tomato, diced

Place eggplant in a pan; then bake in a 425EF oven, turning fre¬quently until tender. Allow to cool, then remove and discard skin. Mash pulp well, place in a mixing bowl and set aside.

Place remaining ingredients, except pine nuts and tomato, in a blender, then blend for a few moments, adding a little water if too thick. Stir into eggplant, then spread on a platter. Decorate with pine nuts and tomato, then serve¬. Also, a little extra olive oil can be sprinkled over top just before serving if desired.