Baba Ghanouj (Eggplant)

Recipe By:
Lucy
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  • Total Time 30 min Ico-add
  • Yield 8 Servings
  • Level Medium

This is a delicious dip for fingers of toasted bread or rounds of fresh bread.
 

Ingredients

  • 500 grams firm eggplant (5-6)
  • 2 tablespoons lemon juice
  • 4 tablespoons tahini (sesame seed paste)
  • 2 cloves garlic, minced fine
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoons chopped parsley
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Directions

  1. 1. Cut eggplant in two lengthwise and put on a greased surface under a grill.
  2. 2. Turn around till skin is charred and eggplant is tender. Allow to cool.
  3. 3. Remove flesh from skin and mash pulp thoroughly in blender.
  4. 4. Gradually beat lemon juice and tahini into the eggplant pulp, adding garlic and salt.
  5. 5. Serve in a dish garnished with oil and parsley.
  6. 6. .