Baba Ganoush

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Posted by Ashley | Posted in Recipes | Posted on 01-08-2012

This week bag has two perfect eggplants to give this delicious dip a try…

Ingredients

  • 1 eggplant
  • 1 full lemon squeezed
  • 1/4 cup tahini : Sesame Oil
  • 2 tablespoons sesame seeds
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 400 degrees
  2. Place tin fold on a baking sheet
  3. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
  4. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
  5. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in the food processor, and puree.
  6. Season with salt and pepper to taste.
  7. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.
  8. Refrigerate for 2 hours before serving.
  9. Serve with crackers or pita bread… this is also delicious to use as a spread for making panini sandwiches…

Eggplant Dip (Baba Ghanouj)

 

In the Bag August 2nd 2012

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Posted by Ashley | Posted in In the Bag | Posted on 01-08-2012

  • Sweet Corn
  • Beets
  • Green Bell Peppers
  • Yellow Beans
  • Green Beans
  • Hungarian Wax peppers
  • Purple Eggplant
  • Field Greens
  • Yellow Squash
  • Zucchini