Babaganoush

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   Put the whole eggplant (stem and all!) into the oven on a parchment-lined tray and roast for about an hour, or until they are soft all the way through.

3. 3

   When they have cool down, remove the skins, chop the flesh coarsely, and place in a food processor. Add lemon juice, tahini (or yogurt), garlic, and salt to taste, and puree.

4. 4

   Stir in the parsley and spread into a shallow serving dish. Drizzle with olive oil and serve slightly warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.