Home: Recipes: Dips and Dressing
Baba Ganouj (Eggplant Dip)
Ingredients
4 medium size eggplants2 lemons, juice
6 cloves of garlic
1 cup finely chopped parsley
1/2 cup scallions, finely choped
1 cup tahini
2 teaspoons of salt
black pepper
olive oil
Instructions
Pre-heat oven to 400F degrees. Wash and de-stem eggplants. With a fork, prick eggplants all around, and place directly on an oven rack. Roast eggplants for 45-50 minutes until they are wrinkled
and very soft. Remove from oven and let cool. Scoop the insides of eggplant place into a bowl, and mash. Add all remaining ingredients except olive oil and mix. Let chill, drizzle with olive oil, and serve. Or refrigerate.
and very soft. Remove from oven and let cool. Scoop the insides of eggplant place into a bowl, and mash. Add all remaining ingredients except olive oil and mix. Let chill, drizzle with olive oil, and serve. Or refrigerate.
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