Indo-European Foods, Inc. Recipe for Baba Ghannouge

Serving the New World Since 1966

1 large eggplant (or 12 oz. of ZerGut Roasted Eggplant)

4 tablespoons Indo-European or Al-Wadi tahina

1/4 cup plain yogurt (optional)

Juice of 1 lemon

1 clove garlic, mashed with salt or 1/4 teaspoon granulated garlic

Salt to taste

1/2 bunch parsley, minced for garnish

4 tablespoons olive oil for garnish

Pomegranate seeds for garnish (optional)

Prick the eggplant in several places with a fork, wrap in foil, and bake at 350 degrees for about one hour or until the eggplant is thoroughly cooked and soft inside and charred on the outside. Cool slightly and peel under running cold water. If you use ZerGut Roasted Eggplant, skip the baking portion of this step and go directly to mixing.
Slice the eggplant into a mixing bowl and mash thoroughly into a smooth paste with a knife or fork (or in a blender container, moulinette, or food processor fitted with a steel blade). Set aside.
In a separate bowl, combine the tahina, yogurt, lemon juice, garlic and salt. Mix well. Stir in the eggplant. Blend thoroughly. Spread the dip in a large round platter. Sprinkle with the parsley. Dribble the olive oil. It is especially attractive if sprinkled with fresh pomegranate seeds.

Serve as an appetizer with pita bread cut into quarters, or as a salad.