Smoky Baba Ghanoush Recipe - Cooking Index
Smoky Baba Ghanoush Recipe - Cooking Index
| 6 | Pita bread rounds - (6-inch) split | |
| Vegetable cooking spray | ||
| 2 | Unpeeled eggplants - (1-pound) | |
| Cut in half lengthwise | ||
| 1 | Garlic | |
| 1/4 cup | 59ml | Tahini - (sesame seed paste) |
| 3 tablespoons | 45ml | Fresh lemon juice |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 | Paprika |
Cut each pita half into 4 wedges. Place wedges in a single layer on a baking sheet. Bake at 400F for 9 minutes or until browned. Set aside.
Coat a grill rack with cooking spray; place on grill over medium-hot coals.
Place eggplant, cut side up, on rack; cook 20 minutes or until very tender. Remove eggplant from grill; let cool slightly. Peel eggplant; set aside. Position knife blade in food processor bowl, and add garlic. Pulse 4 times or until garlic is finely chopped. Add peeled eggplant, tahini, lemon juice, and salt, and process until smooth.
Cover and chill; sprinkle with paprika.
Yield: 12 servings (serving size: 1/4 cup dip and 4 pita chips).
Source:
Cooking Light, May 1994, page 80
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