Baba Ghanoush Eggplant Dip Recipe

Submitted by RecipeTips.com

This traditional Middle Eastern appetizer tastes very rich without being highly caloric.

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Ingredients

Directions

-		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

Serving Size: cup

Servings: 8

Enter desired servings:

Prep Time: 15 minutes

Cook Time: 45 minutes

Grill the eggplant over direct heat, after pricking in several places with a fork, until 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 purÃ¨e 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 400Â°F for 30 - 45 minutes, or until soft and collapsed.