Baba Ghannouj Eggplant Tahini Dip |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated. Ingredients:
1 large eggplant |
1/4 cup fresh lemon juice |
4-5 tablespoons tahini - sesame seed paste |
2 cloves garlic |
1 1/2 teaspoons of salt |
1/4 cup fin chopped fresh parsley |
Directions:
1. Remove green leafy part around stem of the eggplant but do not remove the stem.
2. Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.
3. Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini.
4. Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste.
5. Best way to eat: Pour mixture into shallow serving dishes and garnish with chopped parsley. Serve with pita bread, fresh or toasted.
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