Babaghanoug

Presented by: Mrs. Afifi Haddad

• Ingredients:
• 2 large eggplants.
  
• 5 Tbsp "Tahina" (sesame seed paste).
  
• 1 tsp salt
  
• 1-2 cloves of garlic (depends on how much you want it to taste of garlic).
  
• juice of 2 lemons.

• Directions:
• Remove stem from top of eggplant.
  
• Pierce eggplants with fork in several places.
  
• Bake at 350 for 1 hour or until very soft (or you may barbeque eggplant for
  15 minutes, turning frequently-this is quicker than the oven method).
  
• Peel the eggplants, discard the skin and cut in half.
  
• Mash garlic with salt in the food processor.
  
• Add lemon juice and mix.
  
• Add Tahina and mix.
  
• Add eggplant and mix until soft.
  
• Serve in plate and sprinkle with olive oil.
  
• Garnish with finely chopped parsley.
  Back to Sitty's Kitchen