Baba Ghanoush (Eggplant Dip)
Recipe makes 1 1/2 cups
Ingredients:
1 eggplant
¼ cup lemon juice
¼ cup tahini (ground sesame seed paste)
2 tablespoons sesame seeds
2 cloves garlic, minced
sea salt and pepper to taste
1 ½ tablespoons olive oil
Directions
Category: Dips & Spreads
Recipe makes 1 1/2 cups
Ingredients:
1 eggplant
¼ cup lemon juice
¼ cup tahini (ground sesame seed paste)
2 tablespoons sesame seeds
2 cloves garlic, minced
sea salt and pepper to taste
1 ½ tablespoons olive oil
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Category: Dips & Spreads
