Baba Ghanoush-Eggplant dip

30 01 2012

1 eggplant 1-1.25lbs.

1/4 cup lemon juice 

1/4 cup tahini 

2 tablespoons sesame seeds

2 cloves garlic, minced

salt and pepper to taste

1 1/2 tablespoons olive oil

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a
baking sheet.

2. Place eggplant on baking sheet, and make holes in the skin with a
fork. Roast it for 30 to 40 minutes, turning occasionally, or until
soft. Remove from oven, and place into a large bowl of cold water.
Remove from water, and peel skin off.

3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an
electric blender, and puree. Season with salt and pepper to taste.
Transfer eggplant mixture to a medium size mixing bowl, and slowly mix
in olive oil. Refrigerate for 3 hours before serving.

4. Serve with pita bread, along side with Hummus and Tabbouleh salad.

If you love lemon, use this amount, if you don’t, cut back or use
Apple Cider Vinegar.
Roasting the eggplant over the grill gives it a smoky charred flavor.



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