Babagannouj

This recipe is from “Great Vegetarian Dishes.” Babagannouj is a Lebanese eggplant dip.

Ingredients

• 2 lg. eggplants
• 1 Tbsp. olive oil
• ½ C. tahini
• 2 lg. lemons, juiced
• ½ tsp. salt
• ¼ tsp. course ground black pepper
• ½ tsp. yellow asafetida powder
• 1 Tbsp. parsley, finely chopped
• 1 tsp. paprika or cayenne pepper

Instructions

1. Slit eggplants with a sharp knife. Lightly oil eggplants and place in a 390 degree oven until the outside is charred and crisp, at least one hour.
2. Scoop out pulp into a bowl (it should have a smoky aroma).
3. Mash thoroughly, then add all ingredients but oil. Mix until smooth. Add a little water if the dip is too thick.
4. Spoon into a serving bowl and pour oil into center.
5. Garnish with paprika or cayenne and a sprig of parsley. Serve immediately.

Yields 4 servings

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