Baba Ghannoush (Arabic Dip)

1. 1

   Cut 1 inch slits in eggplant to prevent from splattering while baking. Bake eggplant at 500 degrees until tender or you can boil for 15-20 minutes.

2. 2

   Split eggplant open and scoop out the inside pulp together with the juice.

3. 3

   Place pulp (with juice) in a food processor and add all the above ingredients except olive oil and parsley.

4. 4

   Blend for about 20 seconds or until you make a smooth and creamy Dip.You can add or salt or lemon juice if desired.

5. 5

   Place Baba Ghannoush in a salad bowl and pour olive oil to cover the top. You can garnish with Parshley and tomato slices if desired.

6. 6

   Baba Ghannoush is best served cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.