Baba Ganoush Eggplant Dip

An old Middle Eastern dip called Baba Ganoush is made from tahini, garlic, lemon juice, and olive oil mixed with roasted eggplant. Its smooth, tasty, and great for dipping

Ingredients:

• 2 large eggplants
• 3 tablespoons tahini
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt to taste
• Chopped parsley for garnish

Instructions:

Preheat oven to 400F 200C

Poke eggplants several times with a fork and place on a baking sheet

Roast eggplants in the preheated oven until soft, about 45-50 minutes

Remove from oven and let cool

Once cool enough to handle, peel off the skin and discard

In a food processor, combine the roasted eggplant flesh, tahini, minced garlic, lemon juice, olive oil, and salt

Blend until smooth and creamy

Transfer the dip to a serving bowl, garnish with chopped parsley, and drizzle with a little extra olive oil if desired

Serve with pita bread, chips, or vegetables for dipping