Spicy Green Baba Ganoush

1. 1

   Pre-heat oven to 350 F, and cover a cookie sheet with tin foil.

2. 2

   Wash and slice eggplant in half from top to bottom. Place cut face down on a prepared cookie sheet, and prick little holes all over the skin with a knife. Bake for about 30-35 minutes, until the skin starts to look wrinkly and has a brownish tint. The eggplant will also look like it's starting to cave in slightly.

3. 3

   In a bowl, mix all of the other ingredients. Set aside.

4. 4

   When the eggplant is finished cooking, allow to cool for about 5 minutes. Then turn the eggplant over onto the skin side, and sprinkle the inside lightly with salt. Allow to cool for another 5 minutes.

5. 5

   Using a spoon, scoop the innards of the eggplant out into the bowl with the other ingredients and stir well.

6. 6

   Toss everything into the blender, and blend on a slow speed until the mixture has reached a smooth consistency.

7. 7

   Chill for about 15 minutes prior to serving, and garnish with a sprig of parsley. This dip is best served with pita bread, crackers, or even as a vegetable dip

* Per serving · 4 servings · Values may vary.

No additional tips available.