Baba Ganouj

“Oh my goodness, this is so delicious! It is a tart-tangy dip that can be served with chips or veggies or used as a spread on pita sandwiches” – Andi Wolff

Baba Ganouj

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• Author: Andi Wolff

Ingredients

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• 2 lbs. Eggplant
• 6 Tbsp. Freshly Squeezed Lemon Juice
• 4 Tbsp. Tahini (Sesame Seed Paste)
• 2 Cloves Garlic
• 2 Tbsp. Chopped Fresh Parsley
• 1 ½ tsp. Salt
• 2 Tbsp. Olive Oil

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Instructions

1. Preheat oven to 400º F.
2. Pierce the skins of the eggplant several times with a fork and place them on a baking sheet
3. Bake the whole eggplants about 1 hour until they are wrinkly on the outside
4. Let stand until cool enough to handle
5. Scoop or squeeze out the insides of the eggplant into a food processor
6. Add the lemon juice, tahini, garlic, parsley and salt and blend until smooth
7. With the machine running, gradually add the olive oil
8. Serve as a dip for veggies or chips or use as a spread for pita sandwiches

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