Baba Ganoush

Also spelled Baba Ghanoush, Baba Gnush, Babaganoush, among others. A great grazing dish for parties or appetizer.

Ingredients:

1 1/2 pounds (2 to 3 small) firm eggplant
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon oregano
2 cloves garlic, minced
1 lemon
1 lime
1/2 cup flat-leaf parsley finely chopped
3 tablespoons tahini
1/4 cup pine nuts,
2 bags pita crisps

Prep:

Roast pine nuts at 350 degrees for 10 minutes, turning after 5 minutes. Juice lemon and lime.

Directions:

Baba Ganoush

Baba Ganoush

Use fork to thinly prick eggplant. Bake eggplant at 450 degrees until inside is soft, approximately 20 minutes. Cut eggplant in half length-wise. Remove pulp from skin and discard skin. Add pulp to food processor and mix until creamy. Add salt, pepper, oregano, garlic, juice, parsley, and tahini to the eggplant and mix thoroughly. Salt to taste. Plate the mixture in a 2-3 cup bowl. Hand mix the pine nuts in to the mixture. Place bowl on a serving dish and surround with pita crisp.

Use:

Though Baba Ganoush could be made as a side dish or entree, it is more common as an appetizer or dip. Make guest aware that it contains nuts as some people may be allergic.

Variants:

Other types of chips may be substituted for the pita crisp.

Notes:

The three ingredients that are the most difficult to find are the pine nuts, tahini and pita crisp. If you can by the pine nuts in bulk. They are rather expensive and there is no reason to get more than the required amount. The tahini will be found in or near the spices or in a Greek/Mediterranean area of the grocery store. The pita crisp will be found in chip section or rarely with the crackers.

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