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Great breakfast this morning!
Babbaganoush, Pita, Feta cheese and Kalamata olives! I really love Babbaganoush, and it's so simple to make. I'm surprised that I had forgotten about it for this past year. Try it once and you'll be hooked!
Babaganoush
Ingredients:
* 1 large eggplant
* 1/4 cup lemon juice
* 1/4 cup tahini
* 2 tablespoons sesame seeds
* 3 cloves garlic, minced
* salt and pepper to taste
* 1 1/2 tablespoons olive oil
Salt and Pepper to taste
Optional:
* 1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon Cumin
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Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 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. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Stitchawl
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