Baba Ghannoush (Arabic Dip)
- Reviews 1
Ready In: 40 mins
Serves: 4-6
Ingredients
- 1 large eggplant
- 2 crushed garlic cloves
- 1⁄2 cup sesame, tahine (100% ground hulled sesame paste)
- 3 lemons, juice of
- salt (to taste)
- 1 teaspoon cumin
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Directions
- Cut 1 inch slits in eggplant to prevent from splattering while baking. Bake eggplant at 500 degrees until tender or you can boil for 15-20 minutes.
- Split eggplant open and scoop out the inside pulp together with the juice.
- Place pulp (with juice) in a food processor and add all the above ingredients except olive oil and parsley.
- Blend for about 20 seconds or until you make a smooth and creamy Dip.You can add or salt or lemon juice if desired.
- Place Baba Ghannoush in a salad bowl and pour olive oil to cover the top. You can garnish with Parshley and tomato slices if desired.
- Baba Ghannoush is best served cold.
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