Eggplant Dip

Baba Ghanouj

 

1 medium to large eggplant

2 to 3 cloves garlic, crushed

1 tsp salt

3 Tbsp tahini  (sesame paste)

½ to 1 cup lemon juice

2 Tbsp olive oil

            2 Tbsp chopped flat-leaf parsley

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Preheat broiler.  Wash eggplant and dry with paper towel.  Broil eggplant, turning frequently to broil evenly. 

When the eggplant is tender and all sides have broiled with some browned peel, remove the skin and mash the eggplant in a large bowl. 

Mash the crushed garlic with salt.  Add to the eggplant.

Blend the lemon juice with the tahini until mixed thoroughly.  Add to the eggplant mixture and stir together well.

Pour onto a serving platter and garnish with parsley and olive oil.  Serve with warm triangles of pita bread.   The dip has a wonderful “grilled” flavor, with garlic and zesty lemon all blended together.   Enjoy as a tasty appetizer!!

Try adding ½ cup of plain yogurt for a tangy and flavorful variation, blend very well.