Baba Ghanoush
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 1 pounds eggplants (about 3 small or 1 large), pricked all over with fork
  • 1 tablespoon tahini
  • 1 and ½ tsp lemon juice
  • 1 and ½ tsp extra-virgin olive oil
  • 1 garlic clove, minced
  • salt and pepper
  • 1 tsp fresh parsley, chopped
Instructions
  1. Preheat oven to 500 degrees. Line a baking sheet with foil, set eggplant on baking sheet and place in oven. Roast eggplant for 45 minutes, turning every 15 minutes. Take eggplant out of the oven and let cool for 5 minutes.
  2. While the eggplant is cooling, place tahini, lemon juice, olive oil, garlic, ⅛ tsp salt and ⅛ tsp pepper in a food processor. Once eggplant is cool, trim off the top and bottom of the eggplant. Slice eggplants in half (length-wise) and scoop out the pulp. Transfer pulp to food processor. Process the ingredients until it has the texture you prefer. Season with additional salt and pepper and sprinkle the chopped parsley on top.
  3. For storage, make sure you put plastic wrap flush with the baba ghanoush and store in the fridge. Best consumed that day.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/07/baba-ghanoush/