Baba Ghannouj with Tahineh
Made of roasted eggplant, this widely recognized dip is tangy with a little spice.
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Cooking tools:
- Food processor
- Cheesecloth
- Kitchen cloth
- Fine-mesh sieve
- Colander
- Oven
- Stove
- Grill
- Griddle
- Baking sheet
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Pastry brush
- Serving bowl
Ingredients
- 2 lb. eggplant
- 3 tbsp. olive oil
- 1 large clove garlic
- Coarse salt
- 1⁄4 cup tahineh (tahini or sesame paste)
- 1⁄4 cup lemon juice
- Freshly ground black pepper
- 1 tbsp. chopped parsley or coriander
- 1 tsp. hot Hungarian or Spanish paprika (optional)
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