Baba Ghanouj (An Arab Eggplant Dip) Recipe

1. 1

   Pierce eggplant in several places, set on a baking sheet, and bake in a 350 degree F. oven for 1 hour.

2. 2

   Let cold.

3. 3

   Strip off and throw away peel, and cut remaining eggplant into chunks and place in blender.

4. 4

   Add in lemon juice, garlic, tahini and salt.

5. 5

   Blend till smooth, stopping blender to push down ingredients as needed.

6. 6

   Put in a bowl, sprinkle summak or possibly minced parsley on top, and drizzle with 2 tbsp extra virgin olive oil.

7. 7

   Serve with pcs of pita bread to dip into it.

* Per serving · 4 servings · Values may vary.

No additional tips available.