Baba Ghanoush

1. 1

   Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses.

2. 2

   Scoop the flesh out (everything but the skin), and add it to the food processor.

3. 3

   Add the other ingredients, and pulse until smooth.

4. 4

   Serve in a pita, or as a dip.

5. 5

   Note: this can be made without the garbanzos, but I like the flavor and texture they add.

6. 6

   You can use roasted garlic for a smoother taste - just wrap a head of garlic in aluminum foil and put it in with the eggplant!

No additional tips available.