Recipe: Baba Ghanoush (Eggplant dip)
| Chef | Daniel C. Rosati, culinary instructor |
| Restaurant/Operation | The New School, New York City |
| Menupart | Appetizers, Vegetables |
| Daypart | Lunch, Dinner, Snacks |
| Source | R&I |
| Region | Mediterranean |
| Yield: 1 qt., about | |
| Large eggplants | 2 |
| Lemon juice | 1/3 cup |
| Tahini | 1/3 cup |
| Garlic clove | 1 |
| Salt | 1 tsp |
| Olive oil | as needed |
| Paprika | garnish |
| Flat-leaf parsley, chopped | garnish |
| Pomegranate seeds | garnish |
| Pita triangles | as needed |
| 1. Pierce eggplants with fork. Bake on parchment-lined sheet at 375F until tender. Cool; remove and discard skin. 2. In blender or processor, puree pulp with lemon juice, tahini, garlic and salt. 3. Spread dip on deep plate. Drizzle with oil. Garnish with paprika, parsley and pomegranate. Serve with pita triangles. |
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