BABA GANOUSH

A good recipe to serve with any of the falafel recipes in Chapter 12 and Tabouli Salad (page 94).
Soaking the

eggplant in salt water softens it and creates a texture similar to roasted eggplant. Another popular
method for

softening the eggplant is to slice it into thin strips, freeze it overnight, and thaw.

INGREDIENTS | SERVES 4

2 cups eggplant, sliced thin

3 tablespoons lemon juice

2 tablespoons Tahini (page 138)

1 clove garlic, minced

1 teaspoon cumin

½ teaspoon black pepper

Salt to taste

1 teaspoon paprika, for garnish

1 teaspoon olive oil, for garnish

2 tablespoons fresh chopped parsley, for garnish

1. Place eggplant strips in a bowl or casserole dish and cover with 2 cups salt water. Add 1
teaspoon salt for every

cup of water. Soften the eggplant by soaking it overnight in salt water in the refrigerator for 6 to
12 hours.

2. Drain the eggplant.

3. Place the eggplant, lemon juice, tahini, garlic, cumin, black pepper, and salt in a food
processor with an S blade,

and process until smooth.

4. Pour mixture into serving bowls, sprinkle on paprika and drizzle a little olive oil on top.
Garnish with fresh
parsley.

PER SERVING:

Calories: 59 | Fat: 4 g | Protein: 2 g | Sodium: 8 mg | Fiber: 2 g

Baba Ganoush

Baba ganoush is a popular Middle Eastern pâté and dip made from eggplant and spices. It is a
wonderful

complement to hummus and has a similar texture.