Baba Ghanoush is a Middle Eastern eggplant dip that is creamy and smokey. The roasted eggplant, tahini, garlic, and lemon juice that go into it make it a tasty and filling dip.
Ingredients: 2 large eggplants. 2 cloves garlic, minced. 1/4 cup tahini. 3 tablespoons lemon juice. 2 tablespoons olive oil. Salt, to taste. 1 tablespoon chopped fresh parsley, for garnish. 1 tablespoon pomegranate seeds, for garnish optional.
Instructions: Warm the oven up to 190C 375F. Put whole eggplants on a baking sheet and roast them in a hot oven for 30 to 40 minutes, or until they are soft and fall apart. Take the eggplants out of the oven and let them cool down a bit. Take the eggplants' skins off and throw them away. Put the eggplant flesh, garlic that has been chopped up, tahini, lemon juice, olive oil, and salt in a food processor. Mix until smooth. Check the seasoning and make changes if needed. Place the dip in a bowl for serving. If you want, you can add pomegranate seeds and chopped fresh parsley as a garnish. It goes well with pita bread or vegetable sticks.
Prep Time: 15 minutes
Cook Time: 40 minutes
Miss Mackinnon West Street