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
- Roast Eggplant under broiler or over open flame, turning, until skin is black.
- 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.
- 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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