Baba Ghanoush (Eggplant Dip)
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8
Serving Size: cup
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Ingredients
- 1 1/2 pounds eggplant (more or less)
- 3 tablespoons tahini (sesame paste)
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cloves garlic, minced or pressed
- optional garnishes: minced parsley, tomato, paprika 
 
This traditional Middle Eastern appetizer tastes very rich without being highly caloric.
 
Directions
  • Grill the eggplant over direct heat, after pricking in several places with a fork, until

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it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the
eggplant and how hot the grill is.
  • Scrape the soft flesh from the skin (leaving a few bits
    of blackened skin will add to the nice smokey flavor) and purèe in a food processor with the rest
    of the ingredients.
  • Garnish as desired. Serve with wedges of pita bread, crackers, etc.
  • TIP: Eggplants can also be oven-roasted at 400°F  for 30 - 45 minutes,
    or until soft and collapsed.

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