Baba Ganushe
By poisoneyes | October 23, 2008
A popular dip called “baba ganushe” is made with eggplant. Wash and then pierce with a fork one large or two medium-small eggplants. Bake on an oiled tray at about 350° for about 30 - 40 minutes or until soft. Cool. Remove and discard the skin and tough stem-end. Combine with these ingredients in a blender or food processor:
1/4 cup tahini (sesame seed paste)
1/4 cup lemon juice
3 cloves peeled garlic, quartered
1 teaspoon salt
2 tablespoons finely chopped fresh parsley (optional)
Blend until smooth.
Put this into a serving bowl and garnish (add for decoration or color and taste) with a little olive oil and sprigs of parsley.
Serve with pita bread.
