Baba Gannoujh -- Middle Eastern Eggplant Spread

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• 400 g japanese eggplants (about 3 medium)
• 1/3 cup onion
• 1/4 cup parsley (preferably flat leaf)
• 1/4 cup lemon juice (or juice of 1 lemon)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon tahini (aka sesame paste)
• 1 teaspoon garlic
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano
• salt, to taste
• pepper, to taste

Recipe

• 1 preheat oven to 400°f and prepare a baking dish that will accommodate the eggplant with cooking spray.
• 2 halve each eggplant lengthwise, sprinkle with salt, and place cut side down in the baking dish; spray skin with cooking spray, then roast until tender when pierced, about 20-25 minutes.
• 3 place all ingredients in the bowl of your food processor fitted with the steel blade, and blend until smooth.