Eggplant Dip (Baba Ghanoosh)
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 large eggplant
- 3 medium lemons, juice of
- 1⁄4 cup bottled tahini
- 2 garlic cloves, minced
- 2 tablespoons parsley, finely chopped, divided
- salt
- 1⁄2 teaspoon white pepper
- paprika
directions
- Preheat oven to 450 degrees F.
- Using a knife, pierce eggplant in several places and place on a baking sheet.
- Bake, turning occasionally, 50-60 minutes or until eggplant is soft to the touch.
- Place in a plastic food bag for 10 minutes. Remove from bag. Peel off skin. Cut eggplant into pieces.
- Place in a bowl of food processor fitted with a steel blade. Add lemon juice, tahini, garlic, 1 T. parsley, salt and pepper to taste. Puree until smooth.
- Spoon into a serving bowl; sprinkle with remaining parsley and paprika.
- Serve with wedges of pita bread or crackers.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!