Alas, I did not follow recipe directions exactly. I used less lemon juice than what the recipe called for and I'm glad. It's just tart enough for us.
If you would like the exact recipe, go to allrecipes.com and type in baba ghanoush. Otherwise here's mine if you're brave enough to eat eggplant :0).
- 1 eggplant
- 1/8 cup lemon juice or to taste
- 1/4 cup tahini butter
- 2 tablespoons sesame seeds
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 1/2 tablespoons olive oil
Preheat oven to 400 degrees F. Lightly grease a baking sheet.
Place eggplant on the baking sheet, and prick holes in the skin with a fork. Roast in oven for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender or food processor, and . purée. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Next time, I want to try this one! It sounds really good too -- and most of us love olives.
I hope if you try it, you enjoy it!