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Home arrow Cookbook arrow Recipes
Categories Appetizers Baba Ganoush - 2010 NiEGGara Fest
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Baba Ganoush - 2010 NiEGGara Fest
  • 2 large eggplants
  • 1 tablespoon tahini
  • 2 cloves garlic
  • juice of 1 lemon
  • 2 tablespoons plain yogurt
  • 1 tablespoon ground cumin
  • salt and pepper
  • sprinkling of parsley
  • olive oil

Prick eggplants with a knife and smoke on a 400 degree F EGG until completely collapsed - turn a couple of times during the cooking. Will likely take about 60 minutes. Let cool.

Scrape the meat from the rind and place in a food processor with the crushed garlic, lemon juice, yogurt, cumin, salt and pepper. Process until smooth.

Place in shallow serving vessel, sprinkle with parsley and drizzle with a bit of olive oil. The flavour is best if it has been allowed to sit several hours to overnight in the fridge before serving. This allows the garlic to mellow nicely.

Serve with greek pita that you have warmed for a minute or so on each side on a hot pizza stone in the EGG. Cut into wedges. Make sure you keep them covered after heating and cutting to keep them pliable.

Number Of Servings:Source:Adapted from the MooseWood Cookbook
Vegetarian:YesTime To Prepare:
Date:Sun 19 Sep 2010 16:29:52 UTCViewed:4487 times
Rating:No votes

recipe rating
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magsComment added on: Wed 29 Sep 2010 18:43:04 UTC
Direct heat or indirect? What kind of smoke?
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