Ethiopian Baba Ganoush

1. 1

   Wash and cut a slit into the eggplant.

2. 2

   Bake on 400 for 1 hour or until the eggplant is soft and colapsed.

3. 3

   Set the eggplant aside to cool and begin prepping the other ingredients.

4. 4

   Once the eggplant is cool slice off the ends and discard. Leaving the skin on slice the eggplant into 1/8 to 1/4 inch slices and then roughly chop. This is just to make the skin a little bit easier on your blender. Add the egg plant, lemon juice, tahini, garlic and berbere to the blender and blend until smooth. Give it a taste and then add salt if necessary.

* Per serving · 4 servings · Values may vary.