Baba Ganoush (Roasted Eggplant Dip)

This is a wonderful dish to make with eggplant that needs to be used up.


You’ll Need

• 1 Large eggplant
• 1 clove garlic, crushed
• 1 teaspoon salt
• ¼ cup Tahini (sesame seed paste)
• 2 Tablespoons water
• ¼ cup lemon juice
• Lemon wedges
• Parsley
• 2 Tablespoons Olive oil plus extra for drizzling

Directions

• Set oven to 375F.
• Wash eggplant and remove stem.
• Pierce with a fork 4-6 times.
• Place in baking dish.
• Bake for 45 minutes or until tender.
• Remove from oven and run under cold water.
• Peel and mash; set aside.
• In serving bowl combine garlic, salt, and Tahini.
• Gradually add water, 2 Tablespoons olive and lemon juice, beating well.
• Fold in mashed eggplant.
• Garnish with lemon wedges, finely chopped parsley and olive oil.Serve as a dip with fresh vegetables (carrots, celery, radishes, red bell pepper, tomato, etc) or pita bread.