Baba Ghanoush

Introduction
Use this popular Middle-Eastern dish as a dip or spread. Serve with pita bread or use on a sandwich in place of mayonnaise.

Info
Cook Time: 30 minutes

Serves: 8

Ingredients

 * 2 large eggplants (1¼ lbs)


 * 2 Tbsp tahini


 * 4 cloves of garlic, peeled and crushed


 * 3 Tbsp fresh lemon juice or more to taste


 * 4 Tbsp cold water


 * ¼ tsp salt


 * 1⁄8 tsp freshly ground black pepper


 * ½ tsp olive oil


 * 1 cup chopped tomato


 * ½ cup diced onion


 * Parsley sprigs to garnish (optional)

Directions
1.Pierce the eggplants in several places with a toothpick or fork. Wrap each eggplant in aluminum foil and place on a gas grill or in the oven at 500°F.

2.Cook until the eggplants collapse and begin to release a lot of steam, about 10-15 minutes. Remove the foil and place the eggplants into a bowl of cold water.

3.Peel while eggplants are still hot and allow them to drain in a colander until cool. Squeeze pulp to remove any bitter juices and mash the eggplant to a puree.

4.In a food processor, mix tahini, garlic, onion, tomato, lemon juice, and water until mixture is concentrated.

5.With the blender running, add the peeled eggplant, salt, pepper, and olive oil.

6.Serve in a shallow dish and garnish with black pepper, tomatoes, and parsley.

Tips

 * Tahini ismade fromground sesame seeds and has a peanut butter like texture. Look for tahini near peanut butter or in the ethnic food section of the grocery store.

Source

 * [Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource -- original source of recipe

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