Baba Ghannouj (Bah-ba Gah-new-shh) - Middle Eastern Eggplant Dip

1. 1

   Bake the eggplants on a foil lined cookie sheet at 350 degrees (175 C.) until very soft (about one hour).

2. 2

   Peel them, place them in a bowl and mash them.

3. 3

   Then put the eggplant, the lemon juice, garlic, tahini and salt in a food processor with a steel blade and mash them.

4. 4

   Transfer to a serving dish and drizzle the top of the dip with a thin layer of olive oil.

5. 5

   Garnish with parsley (and pomegrante seeds if desired).

6. 6

   Spread on wedges of Pita Bread for the most authentic and delicious servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.