Simple Baba Ghanoush
I love eggplant, when cooked properly it can be made into so many delicious dishes. One of my favorite ways to eat eggplant is to make baba ghanoush. I usually make this super simple dip to accompany my falafel, but I also enjoy it on it’s own as a dip and a spread. Although this recipe is super tasty on its own, you can also treat it as a “base” and add other ingredients to it. If I have really nice juicy tomatoes on hand I like to add tomatoes and sweet onions, such as Vidalia.
1 medium eggplant
1 clove of garlic
1 Tbsp. parsley, chopped
1 Tbsp. + 1 tsp. tahini
Juice from half of a lemon
Salt & pepper to taste
Preheat oven to 425°F.
Poke holes using a fork in multiple spots on the eggplant. Place on a tin foil lined baking sheet and bake for about 35-40 minutes or until soft to the touch. Once eggplant is done, let cool slightly. Peel off all of the skin while the eggplant is still warm. Chop up eggplant and set aside.
In a food processor add in garlic and pulse until minced. Add in eggplant, parsley, tahini, and lemon juice. Pulse until you have a fairly smooth texture. Add salt and pepper to taste.
Serve with pita bread or falafel!
Makes about 1 cup of dip, about 4 servings.
Approximate Nutrition Info Per Serving (¼c.) (from cronometer.com)