Baba Ghannouj Eggplant Tahini Dip
From tinam 16 years agoIngredients
- 1 large eggplant shopping list
- 1/4 cup fresh lemon juice shopping list
- 4-5 tablespoons tahini - sesame seed paste shopping list
- 2 cloves garlic shopping list
- 1 1/2 teaspoons of salt shopping list
- 1/4 cup fin chopped fresh parsley shopping list
How to make it
- Remove green leafy part around stem of the eggplant but do not remove the stem.
- Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.
- Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini.
- Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste.
- Best way to eat: Pour mixture into shallow serving dishes and garnish with chopped parsley. Serve with pita bread, fresh or toasted.
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