Baba Ghanouj - Middle Eastern Eggplant Dip

photo by Kozmic Blues

- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 eggplant (1 medium or 2 small)
- 2 garlic cloves, minced
- 1⁄4 cup lemon juice, fresh
- 1⁄4 cup tahini
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon coriander
- 1⁄4 parsley, minced
- black pepper, to taste
- 1 pinch cayenne (optional)
-
for garnish
- olive oil
- parsley
directions
- Preheat oven to 350.
- Line baking sheet with foil and spray lightly with non stick cooking spray.
- Slice egglplant(s) in half lengthwise, and place face-down on baking sheet.
- Bake for 30-45 minutes, or until very tender.
- Cool until comfortable to handle.
- Scoop out the eggplant flesh and discard the skin.
- Place in food processor wth garlic, lemon juice, tahini, salt and corriander.
- Puree until smooth.
- Add minced parsley and pulse to combine.
- Pour into bowl, check for salt, add pepper and cayenne (if using).
- Chill for half hour, or until ready to serve.
- Top with a drizzle of olive oil and some parsely.
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RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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