Eggplant Dip (Baba Ghanoosh) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From the Los Angeles Times. This one looks really good. Ingredients:
1 large eggplant |
3 medium lemons, juice of |
1/4 cup bottled tahini |
2 garlic cloves, minced |
2 tablespoons parsley, finely chopped, divided |
salt |
1/2 teaspoon white pepper |
paprika |
Directions:
1. Preheat oven to 450 degrees F.
2. Using a knife, pierce eggplant in several places and place on a baking sheet.
3. Bake, turning occasionally, 50-60 minutes or until eggplant is soft to the touch.
4. Place in a plastic food bag for 10 minutes. Remove from bag. Peel off skin. Cut eggplant into pieces.
5. Place in a bowl of food processor fitted with a steel blade. Add lemon juice, tahini, garlic, 1 T. parsley, salt and pepper to taste. Puree until smooth.
6. Spoon into a serving bowl; sprinkle with remaining parsley and paprika.
7. Serve with wedges of pita bread or crackers.
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