Iris’ Baba Ghanoush with Traditional Balsamic Vinegar

Ingredients:

Iris’ Baba Ghanoush with Traditional Balsamic Vinegar

Iris’ Baba Ghanoush with Traditional Balsamic Vinegar

1 large eggplant
1/2 c. tahini (sesame paste)
1 large clove garlic (more if you want but start w/ 1)
1/4 c. fresh lemon juice
1/4 tsp. cumin
1 Tbs. Traditional Balsamic Vinegar
Salt/pepper to taste
Great quality extra virgin olive oil
Pita triangles toasted
Kalamata Olives, pitted

Instructions: Preheat oven to 400 degrees. Puncture eggplant skin with fork and place on sheet pan in oven, turning every 15 minutes till fork tender and skin starts to shrivel – 45 minutes to 1 hour.  Ovens will vary.  Remove and set aside to cool.  Peel skin off and discard.

In food processor, combine tahini, garlic, lemon juice, and cumin.  Blend well.  Roughly mash cooled eggplant and add to blended mixture w/ Traditional Balsamic Vinegar.  Blend.  Adjust seasonings.  Place mixture in a pretty shallow serving bowl, drizzle olive oil on top and surround with toasted pita triangles and olives.

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This entry was posted in Balsamic Vinegar Recipes, Traditional Balsamic Recipes and tagged , , . Bookmark the permalink.

2 Responses to Iris’ Baba Ghanoush with Traditional Balsamic Vinegar

  1. Pingback: Iris’ Endive, Pear, Orange and Almond Summer Salad w/ Black Currant Balsamic Vinegar & Blood Orange Olive Oil | gourmetblends

  2. Pingback: Iris’ Spinach Salad with Raspberry Balsamic Vinegar | gourmetblends

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