Baba Ghanouj

 

Yield: 4-6 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes




Ingredients:

• 1 large eggplant
• 3 tablespoons sesame tahini (sesame seed paste, available at most supermarkets)
• 1 clove garlic, minced
• 2 tablespoons plain yogurt (optional – makes a creamier dip)
• ¼ cup parsley leaves, chopped
• 1 lemon, juiced
• salt and pepper to taste
• 1 tablespoon extra virgin olive oil
  

1. Preheat oven to 350 degrees. Halve eggplant lengthwise and place cut side down on a baking sheet. Prick skin all over with a fork and bake until soft and collapsed, about 20 minutes
2. When eggplant is cool enough to handle, scoop eggplant pulp into a bowl, discard skin. Add remaining ingredients. Mash with a potato masher for a chunky texture or puree in a blender or food processor for a smooth texture.
3. Garnish with parsley and a drizzle of olive oil.
4. Serve warm or chilled.
   

Serve as a dip with crackers, pita and raw vegetables or as a sauce for grilled meats

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