Lebanese Baba Ganoush
A delicious dip to serve with toasted pita bread
Makes 6 servings
Ingredients
1 large eggplant, whole
3 garlic cloves
1/4 cup tahini
1/4 cup parsley, roughly chopped
3 tbsp lemon juice
1/4 tsp salt
Olive oil
Directions
1. Preheat oven to 400° F degrees.
2. Wrap eggplant in aluminum foil and toss garlic cloves in foil. Sprinkle with olive oil and roast for 45 minutes or until the eggplant is soft when poked with a fork.
3. Unwrap the eggplant and allow it to cool for 10 minutes.
4. Cut off the top, peel off the skin, and discard it.
5. Place the flesh of the eggplant and garlic cloves in a food processor.
6. Add parsley, lemon juice, tahini, and salt.
7. Blend the mixture until it is chunky.
8. Garnish with more parsley and olive oil. Cool in fridge until ready to eat.
Adapted from Baba Ganoush
