Professor Massoud’s Baba Ghanouj Preparation: 30 minutes Cooking: 1 hour Serves: 4-6 guests 1 large eggplant 2 large onions Salt and pepper to taste 3 tablespoons olive oil 1 cup tahini ¼ cup water 4 cloves garlic ¼ cup lemon juice ¼ teaspoon cumin 1 bunch parsley, chopped 1 tablespoon pine nuts
Cut eggplant and onions in half lengthwise, sprinkle with salt and let sit for 15 minutes. Rinse eggplant and pat dry with paper towel. Heat broiler and brush eggplant and onions with oil. Broil for 5 minutes or until golden brown. Turn and bake at 350-degrees until tender. Let cool, and scoop out flesh of eggplant from skins. Combine all ingredients in food processor, and blend until smooth. Add more tahini, olive oil, lemon, salt, and pepper until desired taste is reached. Place in serving bowl and garnish with pine nuts, chopped parsley, and a drizzle of olive oil. Salt and pepper to taste.
This recipe was served at the Athenaeum at the special request of Professor Marc Massoud in celebration of his son Joe Massoud’s wedding. It has since become one of the favorite vegetarian entrées served.
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