shakshuka: Baba Ghannouj (Eggplant Dip)

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Baba Ghannouj (Eggplant Dip)

1 large round eggplant (aubergine)
Cook the eggplant in a hot oven or on a fork over the flame of a gas stove.
When it is well cooked through and the skin is blackened, douse with cold water, peel and chop into small pieces.

2 or 3 cloves of garlic
Mash two or three cloves of garlic to a paste with about the same volume of salt.
Add eggplant, mash to a smooth consistency.

60 milliliters (3 oz., 4 Tbs.) tahina
60 milliliters (2 oz., 4 Tbs.) lemon juice
Blend the tahina and lemon juice to make the Arab version of this dish;
omit the tahina for the Turkish version.

3 tablespoons natural yoghurt [optional]

mayonnaise [for the jewish version, instead of tehina and yoghurt]

salt, red pepper
olive oil
chopped parsley
slices of red bell pepper to garnish
Serve in a bowl with little olive oil on top and garnish with chopped parsley, red pepper slices and a dusting of red pepper.
Serves five.
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Baba ghanoush from Wikipedia
Baba Ghannouj
Baba Gannouj + photos step by step - Appetizer - Baba Gannouj (Moutabal)/Aubergine Dip

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