New Italian Recipes Presents:
Baba Ghanouj
Ingredients:
2 large eggplants
2+ 2 T extra virgin olive oil
1 medium onion coarsely chopped
¼ cup (purchased) roasted red bell peppers, chopped
5 T roasted tahini (sesame seed paste) Most super markets have tahini these days
2 T rice wine vinegar (sweet vinegar)
2 T ground coriander
4 T lemon juice
1 T ground cumin
4 garlic cloves, sliced coarsely
¼ cup Italian parsley, chopped
Salt and pepper to taste
Preparation:
Prick the surface of the eggplant all over, and brush it well with olive oil.
You can either bake the eggplant at 400 degrees for about 45 minutes, (you’ll have to keep an eye on it). Or, you can put it on the grill over medium heat, turning several times, until the skin is well charred and the pulp is soft. Use a fork to test the flesh for doneness.
Cool the eggplant for at least 10-15 minutes before you try to work with it.
Heat 2 T olive oil in a sauce pan over medium heat.
Sauté onion for about 5 minutes, then add the roasted red bell pepper, tahini, lemon juice, garlic, coriander, cumin, salt and pepper.
Cook for about 2 more minutes, then remove the contents to a bowl to cool (about five minutes).
Place the mixture into a Waring bar quality blender, and process until smooth.
Remove the pulp of the eggplant and throw away the skin.
Add the eggplant to the blender with the mixture and combine until smooth. You need to add the eggplant immediately to the mixture, because the acid in the lemon juice will keep it from turning brown. It would still taste good, but it wouldn’t be nearly as appetizing to look at.
After you add the baba ghanouj to a serving bowl, sprinkle with about 2 T extra virgin olive oil.
Sprinkle the Italian parsley over the top.