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    Babaganouj Limey

    This middle eastern dip is made out of roasted Eggplant. I was once told that the trick to making Babaganouj (pronounced Bah Bah Gan oosh) was to blacken the skin of the Eggplant to impart a BBQ taste to the meat inside. This is why many prefer to roast the Eggplants over an open fire.

    I received no lemons from the food bank this week, so I subsituted the recipe with the juice from fresh limes instead.

    Babaganouj also calls for using Tahini, or sesame seeds that
    are ground into a paste like peanut butter. I did not try to add a tablespoon of peanut butter to this recipe this time. I may next time, since I only have sesame seeds and when I attempted to grind them in my food processor, with some olive oil, all I got was wet seeds.


    List of Ingredients


    • 1 Eggplant - Needed
    • 2 Cloves garlic - Needed
    • 2 tablespoons Tahini (sesame seed paste) or you might attempt to use Peanut butter
    • Juice from 1/2 lime - Needed
    • PITA BREAD - ALWAYS NEEDED


    Instructions


    1. Roast Eggplant under broiler or over open flame, turning, until skin is black.
    2. Split open and remove seeds, stripping flesh off of inner skin. Put flesh from Eggplant into food processor, add juice and garlic, tahini, and blend until a paste is made.
    3. Put in a container and refrigerate. Use as an appetizer with Pita Bread or as a sandwich spread.


    Final Comments


    Also great alongside Hummous (ground chick peas) as an appetizer. Serve with pita bread, Naan, or other flat breads.

 

 

 


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