Baba Ghanouj - Middle Eastern Eggplant Dip

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 eggplant (1 medium or 2 small)
• 2 garlic cloves, minced
• 1/4 cup lemon juice, fresh
• 1/4 cup tahini
• 1/2 teaspoon salt
• 1/2 teaspoon coriander
• 1/4 parsley, minced
• black pepper, to taste
• 1 pinch cayenne (optional)
• olive oil
• parsley

Recipe

• 1 preheat oven to 350.
• 2 line baking sheet with foil and spray lightly with non stick cooking spray.
• 3 slice egglplant(s) in half lengthwise, and place face-down on baking sheet.
• 4 bake for 30-45 minutes, or until very tender.
• 5 cool until comfortable to handle.
• 6 scoop out the eggplant flesh and discard the skin.
• 7 place in food processor wth garlic, lemon juice, tahini, salt and corriander.
• 8 puree until smooth.
• 9 add minced parsley and pulse to combine.
• 10 pour into bowl, check for salt, add pepper and cayenne (if using).
• 11 chill for half hour, or until ready to serve.
• 12 top with a drizzle of olive oil and some parsely.