topic posted Thu, September 28, 2006 - 9:25 PM by  Lyoness
I made this yesterday & it is delish! It didn't really take 2 hours to make, especially since 1/2 the prep time is just waiting for the eggplant to cook & cool. I wish I had sprung for the mint leaves tho b/c it is missing a little zing...

Prep Time: Approx 2 hours total

2 Medium eggplants (1 lb each)
1 Lime, juiced (Lemon works also, I prefer lime)
1 tsp pepper
2 cloves of Garlic, crushed and minced
1 tblspoon of Tahini paste
1 tblspoon of Olive Oil
a pinch of fresh mint leaves, chopped into thin strips

**add in ideas:
ground fresh ginger (just a little bit)
top off w paprika

An Oven or Grille
Blender, Electric Mixer, or food processor
A sharp Knife
Airtight Container (1 Quart is more than enough for a batch, even 2)

PREHEAT Oven to 350 F
POKE holes in the eggplant (top only) to prevent bursting
BAKE Eggplants for one hour, until soft and wrinkled

COOL eggplants to room temperature

SCOOP out and chop the flesh of the eggplant, be sure that there is no skin in the flesh. Discard the skin, or save strips of it for a decorative garnish

MIX The garlic, eggplant flesh, Lime Juice, Tahini, pepper, and oil till smooth
(Note: Do not blend too much, the mixture should be the consistancy of store-bought applesauce)
FOLD in the mint, adjust seasonings to taste (garlic, lime, tahini)

COOL in the 'fridge for about an hour.

Baba will hold well in a sealed, refridgerated container for about a week.
posted by:
SF Bay Area

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