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Baba Ganash

Yield: 1 servings

Ingredients and directions for this recipe

2 md Eggplants
1/4 c Sesame tahini**; (up to 1/2)
1 Garlic clove; (or more to
-taste)
2 tb Olive oil
1 tb Lemon juice
Salt to taste
Cayene pepper; (optional)

Pierce the eggplants and place them into a foil wrapping. Bake them
in the oven until soft and mushy approximately 45 minutes, at about
400. Cool. Scoop the eggplant pulp out of the skin, discard skin. Put
the eggplant, sesame tahini (sesame seed paste, fresh is best),
garlic, olive oil, lemon juice in the food processor, process until
smooth. Do not liquify. Taste and add salt to taste. If you add salt,
re-process for a few seconds. Chill and serve. Use a couple shakes of
cayenne pepper very sparingly to "decorate" and add a little zip!
Serve with crackers.

**the amount of sesame tahini you use will be strictly dependent on
how "wet" your dip is. The tahini is used not only for taste but to
bind the ingredients together. I've used up to 1/2 cup when making
this dip.

See also:
Previous recipe Baba De Mo=e7a ( Egg Coconut Custard Cream )
Next recipe Baba Gannouj

Or try one of these recipes:
Coconut Thai Shrimp And Rice
Oatmeal-blueberry Muffins