Baba Ghannoush (Arabic Dip)

Recipe by Hommus
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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