Monday, May 14, 2012
Some of Tahini Sauce
2 garlic cloves
1 tsp red pepper
Salt to taste
1- Bake the eggplant in a preheated oven at 400 degrees for 40 minutes while turning it constantly.
2- After it gets tender place it in a bowel full of cold water and wait until it cools down then peel the skin off.
3- Mince the eggplant very well with a fork then add to the tahina and mix them together.
4- Mix the red pepper and the garlic together and add to the tahina mixture with the eggplant, then add salt to taste.
5- Place Baba ghanoush in the refrigerator and serve it cold.