Baba Ghanoush

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

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.

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