Babaganouj Curry
Recipe Ingrediants
1 medium eggplant
Extra virgin olive oil
2 medium cloves of garlic, minced
1/4 cup fresh lemon juice
1/4 cup sesame tahini
1/2 tsp. salt
Black pepper, to taste
Cayenne, to taste
Recipe Procedure:
Preheat the oven to 350F. Lightly oil baking sheet.
Slice the eggplant in half lengthwise, and place face-down on the baking sheet.
Bake for 30 minutes or until very tender.
Remove from oven & allow to cool to the touch.
Scoop out the eggplant insides, and discard the skin.
Place the insides in a food processor, and add the garlic, lemon juice, tahini, salt, and some olive oil. Puree until smooth.
Adjust the salt, pepper, oil, cayenne, etc. as desired. Stir thoroughly again.
Transfer to a serving dish or place in airtight container and refrigerate.
Just before serving as a dip, drizzle the top with a little olive oil.
Slice the eggplant in half lengthwise, and place face-down on the baking sheet.
Bake for 30 minutes or until very tender.
Remove from oven & allow to cool to the touch.
Scoop out the eggplant insides, and discard the skin.
Place the insides in a food processor, and add the garlic, lemon juice, tahini, salt, and some olive oil. Puree until smooth.
Adjust the salt, pepper, oil, cayenne, etc. as desired. Stir thoroughly again.
Transfer to a serving dish or place in airtight container and refrigerate.
Just before serving as a dip, drizzle the top with a little olive oil.
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