Baba Ganoush

3 medium eggplants

1/2 cup tahini paste

3 Tbsp. lemon juice

2 cloves garlic

1-2 tsp. salt (to taste)

1-2 Tbsp. olive oil

1-2 sprigs of parsley, finely chopped (optional)


1. Wash, dry and prick the eggplant all over. Place it under the broiler for 10 minutes or so until the outside is charred. You can turn it midway through cooking. Turn off the broiler and heat the oven to 375 degrees.


2. Move the eggplant to a baking dish and roast in the oven for 30 minutes or so until soft. Pull out and let cool.


3. Once cool enough to handle, split the eggplants open and scrape the pulp into a food processor. Puree together with the other ingredients. Taste and adjust seasonings. Refrigerate for a few hours to let the flavors mix. Serve with pita, on bread, or even as a dip for veggies.


Recipe by Julie @ csacookingproject.blogspot.com

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