Baba Ganouj (Eggplant Pate)
Note: Start this recipe 3 hours ahead of time, the eggplants require slow baking and cooling.

 

Ingredients

2 Small -medium Eggplants (obergine)
Juice of one good sized lemon
½ cup of The Food Company Tahini
3 tbsp of The Food Company Crushed Garlic
½ cup Finely Chopped Parsley
1 tsp Salt or more to taste
¼ cup finely Minced Shallots (optional)
1 tsp Olive Oil
Lots Black Pepper to taste

 

Method

Preheat Oven to 180 degrees

Cut off the stem-ends of the eggplants and prick the eggplants with a fork. Place directly onto an oven rack, allow to roast slowly until they have collapsed completely (about 45 minutes). When they are sagging, wrinkled, crumpled and totally soft, you'll know they are ready.

Remove each eggplant gently from the oven and wait until cool enough to handle. Scoop the insides out and mash well.

Combine with all other ingredients, except the olive oil. Chill the ganouj completely, and drizzle the oil over the top before serving.

This recipe will make enough to fill six people who are dipping bread and vegetables into it, and will end up calling it their dinner.
   
   
   

The Food Company - 2/19 Unwins Bridge Road, Sydenham NSW 2044 Australia.
Telephone (612) 9519 7799 Facsimile (612) 9519 7733 Email mfletcher@thefoodcompany.com.au
Manufactured in Australia using the finest quality local and imported ingredients.