Out & About
Cooking with Friends
April 1, 2017
ABEER JOUDEH - COOKING WITH FRIENDS
2 medium eggplants
1/4 cup tahini
1/4 cup lemon juice
2 to 3 garlic cloves, finely minced
1/2 teaspoon salt
1 -2 tablespoon olive oil
Fresh Parsley, mint leaves
Line a baking sheet with aluminum foil. Grease the eggplants with oil and then prick several times and place to roast, until very soft about 20-25 minutes.
Remove from oven and allow to cool. Then cut eggplants in half and with a fork scrape out the flesh and place in a bowl and mash.
In a separate bowl mix tahini, lemon juice, garlic and salt. Add this to the mashed eggplants and mix.
Place in a serving dish, run a fork through the prepared Baba Ganoush and drizzle olive oil and garnish with mint and pomegranate seeds (or garnish of your choice).
I'm busy working on my blog posts. Watch this space!
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