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Recipe: Eggplant Dip (Baba Ghanoosh)

Appetizers and Snacks
Eggplant Dip (Baba Ghanoosh)
Servings 1-1/2 cups

1 large eggplant
1/4 cup tahini
1 clove garlic, crushed
1/2 tsp salt
lemon juice
olive oil
paprika
finely chopped parsley for garnish
Pita bread wedges

Pierce eggplant in several places with fork. Place in oiled broiler pan and boil, turning eggplant several times, until skin is charred and pulp is very tender. Cool slightly, then peel.

Puree eggplant pulp in food processor along with tahini, garlic, salt and lemon juice to taste. Transfer mixture to serving bowl.

Drizzle with a little olive oil. Sprinkle with paprika and finely chopped parsley. Serve with warm pita bread wedges.
MsgID: 3125429
Shared by: Gladys/PR
In reply to: Recipe: Recipes for Dips and Spreads (26)
Board: Daily Recipe Swap at Recipelink.com
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