Baba Ghanoush - Rachael Ray |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Everyday with Rachael Ray Magazine. Ingredients:
3 medium eggplants (about 1 pound each) |
1 cup flat leaf parsley |
1/4 cup lemon juice (plus more for seasoning) |
1/4 cup tahini (sesame seed paste) |
2 -3 garlic cloves, chopped |
3 tablespoons extra virgin olive oil |
salt and pepper |
6 pita bread, cut into wedges and warmed |
Directions:
1. Preheat the oven to 400°F Prick the eggplants all over with a fork and place on a baking sheet.
2. Bake, flipping once, until skin shrivels and flesh softens, about 35 minutes. Let cool, about a half-hour or so. Remove and discard the stems and skin. Cut eggplant into large chunks and drain any excess liquid.
3. Using a food processor, puree the eggplant, parsley, lemon juice, tahini, garlic, and 2 tablespoons olive oil. Season with salt and pepper and add more lemon juice to taste.
4. Transfer the baba ghanoush to a bowl, drizzle with the remaining 1 tablespoon olive oil and serve with the pita wedges for dipping.
5. Prep time does not include time to cool eggplants.
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