Baba Ghanoush - Rachael Ray

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 medium eggplants (about 1 pound each)
• 1 cup flat leaf parsley
• 1/4 cup lemon juice (plus more for seasoning)
• 1/4 cup tahini (sesame seed paste)
• 2 -3 garlic cloves, chopped
• 3 tablespoons extra virgin olive oil
• salt and pepper
• 6 pita bread, cut into wedges and warmed

Recipe

• 1 preheat the oven to 400°f prick the eggplants all over with a fork and place on a baking sheet.
• 2 bake, flipping once, until skin shrivels and flesh softens, about 35 minutes. let cool, about a half-hour or so. remove and discard the stems and skin. cut eggplant into large chunks and drain any excess liquid.
• 3 using a food processor, puree the eggplant, parsley, lemon juice, tahini, garlic, and 2 tablespoons olive oil. season with salt and pepper and add more lemon juice to taste.
• 4 transfer the baba ghanoush to a bowl, drizzle with the remaining 1 tablespoon olive oil and serve with the pita wedges for dipping.
• 5 prep time does not include time to cool eggplants.