Side Dishes
Eggplant Salad
- Details
- Category: Side Dishes
- Written by Chef Kosher
More of a spread really, this recipe comes from the Middle East, where it is called Baba Ghanoush.
Ingredients
- 1 eggplant
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 tablespoons sesame seeds
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 1/2 tablespoons olive oil
Directions
1. Preheat oven to 400 F. Lightly grease a baking sheet.
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast eggplant for 30-40 minutes, turning occasionally, until soft.
3. Remove from oven, and let cool. Peel skin off and place on a carving board, elevating one side so juices will run down. Leave for 30 minutes.
4. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste.
5. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.