Baba Ghanouj - Middle Eastern Eggplant Dip

Recipe by Kozmic Blues
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

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.