Baba Gannouj
- 1 large egg plant (2 lbs)
- 1/4 cup lemon juice
- 1/4 cup vegetableor sesame oil
- 1 small onion (substitute celery, hing, chives, and cumin)
- 2 clove garlic (plus one)
- 2 tbsp sesame seeds
- 1 1/2 tsp salt
- 1/2 tsp fresh ground pepper
Wash and dry eggplant; prick in several places; wrap loosely in foil.
Bake in a very hot oven (450°) for 45 minutes, or until tender. Let stand until cool enough to handle; remove skin; cut up.
Combine lemon juice, oil, onion, garlic, sesame seeds, salt and pepper in container of electric blender; whirl to blend. Add eggplant; blend until smooth, stopping to scrape sides as necessary. (Mixture will be quite thick.) Turn mixture into bowl; cover with plastic wrap or foil; refrigerate one or two days.
Remove mixture from refrigerator 30 minutes before serving; transfer to a serving bowl and garnish with lettuce, parsley and cherry tomatoes, if you wish. OR: Halve and hollow out an eggplant, leaving a ½ inch shell. Brush cut edges with lemon juice to prevent discoloring; fill with mixture. Garnish as above. Serve with crackers or bread.
Serve inside egg plant shell with seeds removed, rubbed with lemon juice.
Sesame crackers, pita, or thinly sliced French bread.