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    You are in: Home / Recipes / Baba Ganouj - Eggplant Dip With Sesame Oil Recipe
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    Baba Ganouj - Eggplant Dip With Sesame Oil

    Baba Ganouj - Eggplant Dip With Sesame Oil. Photo by Rita~

    1/2 Photos of Baba Ganouj - Eggplant Dip With Sesame Oil

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Toby Jermain's Note:

    Middle Eastern eggplant and sesame dip/spread. This is my variation of my father's recipe.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    • 2 medium dark-skinned eggplants (pierced with fork to let steam escape)
    • 4 -5 garlic cloves, to taste
    • 6 tablespoons tahini (Arabic sesame paste)
    • 4 lemons, juice of
    • 2 tablespoons water
    • salt & freshly ground black pepper
    • 1 dash hot red pepper, to taste (cayenne)
    • chopped parsley (for garnish) (optional)
    • toasted pine nuts (for garnish) (optional)
    • pomegranate seeds (for garnish) (optional)

    Directions:

    1. 1
      Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
    2. 2
      Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
    3. 3
      Broil in oven or bake at 450oF until fairly soft.
    4. 4
      Allow to cool enough to be handled.
    5. 5
      Remove most of skin, and mash eggplant.
    6. 6
      If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
    7. 7
      Fit food processor with steel blade.
    8. 8
      With machine running, drop in garlic cloves.
    9. 9
      Add tahini, lemon juice, and water; blend until thoroughly combined.
    10. 10
      Add eggplant, and pulse until coarsely pureed.
    11. 11
      Add salt and red and black pepper to taste.
    12. 12
      Refrigerate for 1-2 hours for flavor to develop.
    13. 13
      Adjust seasonings, including tahini if desired.
    14. 14
      Garnish with parsley, pine nuts, and pomegranate seeds as desired.
    15. 15
      Serve with pita bread or veggies.

    Ratings & Reviews:

    • on November 20, 2007

      45

      Yum! This is a great alternative to hummus. I had fun making it work in my blender, since I don't have a food processor (though I had to add more liquid in order to get it to blend properly). The garnishes are a good idea, since baba ganouj ends up looking a bit unappetizing, even if it tastes great!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2005

      45

      Tasty! Though I would lessen the amount of tahini. And I did only use 4 tablespoons I thought it was a bit overpowering. The garlic was perfect. My lemons were very large so I used 3 which was strong with lemon as well. I added cumin and cilantro after tasting it without and enjoyed it very much with them added. The cumin added a nice smokey taste and the cilantro added a very fresh flavor. Topping it with pomegrante seeds is a nice touch. Hope you enjoy the picture.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baba Ganouj - Eggplant Dip With Sesame Oil

    Serving Size: 1 (1421 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 140.1
     
    Calories from Fat 68
    48%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 15.5 mg
    0%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 7.7 g
    31%
    Sugars 5.0 g
    20%
    Protein 4.7 g
    9%

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