Baba Ghanoush Recipe – Eggplant and Tahini Dip

Baba Ghanoush – Eggplant and Tahini DipMakes 1 dishCooking time: 20 minutes1 large eggplant¼ cup lemon juice4-5 T. tahini2 cloves garlic1 ½ tsp. salt¼ cup finely chopped parsley to garnishRemove the green from around the neck of the eggplant, but leave the stem. Place in a hot oven until soft – approximately 15-20 minutes – or hold onto stem and place over open grill or hotplate, turning from time to time until eggplant has softened. Allow to cool. Remove the skin carefully, while holding the stem. Mash the pulp thoroughly with a fork or place in the blender and slowly beat in lemon juice alternately with tahini. Crush garlic with salt and mix to a paste. Blend into the eggplant mixture. Adjust salt. Pour into shallow serving dishes or platters and garnish with chopped parsley. Serve with pita bread.Karen Schlesinger, Interpretation and Translation Services Manager