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 Baba Ganouk recipe

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Jasmine

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Age : 36
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PostSubject: Baba Ganouk recipe   Tue Jun 17, 2014 1:45 am


Ingredients:

1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata

Directions:



  • Prepare a medium-hot fire in a charcoal grill.



  • Preheat an oven to 375°F.



  • Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.



  • Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.



  • Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.



  • Remove from the oven, let cool slightly, and peel off and discard the skin.



  • Place the eggplant flesh in a bowl.



  • Using a fork, mash the eggplant to a paste.



  • Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.



  • Season with salt, then taste and add more tahini and/or lemon juice, if needed.



  • Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.



  • Drizzle the olive oil over the top and sprinkle with the parsley.



  • Place the olives around the sides.



  • Serve at room temperature.


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