Braden Family Cookbook

Chuck Braden

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BABA GANNOOJ            C.B. semi original

1 medium sized eggplant, about one pound
1/4 cup fresh lemon juice
2 tablespoons taratoor sauce  (TARATOOR sesame sauce )
1 large clove garlic, peeled and minced
1 teaspoon salt
 1 tablespoon good quality olive oil
1/4 cup finely chopped onions
1 tablespoon finely chopped flat leaf parsley

 First, roast the eggplant by: Prick it in three or four places with a big cooking fork, impale it on the fork and turn it over a gas flame until the skin chars and begins to crack.  Or: (pierce the eggplant, place it on a baking sheet and broil it in an electric oven, 4 inches from the heat for about 20 minutes, turning to char it on all sides.)

 When the eggplant has cooled, peel it, cutting away any badly charred spots on the flesh.  Cut the eggplant in half lengthwise and chop it finely.  Then mash the pulp to a fine puree, beat in the lemon juice, taratoor, garlic and salt.  Taste for seasoning.

Spread the puree on a plate or bowl and top with the olive oil, chopped onions and parsley.

Makes about 2 cups.  Serve with good crusty French bread, flat bread or pita bread.