Claire's Middle Eastern Eggplant Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Made with grilled eggplant and served with pita. My version of Baba Ganoosh Ingredients:
2 pounds eggplant |
2 tbs tahini |
4 tbs lemon juice |
1/2 tsp salt |
4 cloves garlic |
1/4 cup parsley |
Directions:
1. Wash the eggplants and place them on the hot grill on medium heat.
2. Keep turning until the skin is charred and the eggplant is very soft.
3. Place the eggplant on a platter and slit it open to allow it to cool
4. When cool enough to handle, scrape out and chop the inside and discard the charred skin. If some charred skin get in it, that's ok, because you want a nice smoky taste
5. In a food processor, or by hand, combine the tahini with the lemon juice and garlic until pale and mix into the eggplant with the parsley
6. season to taste with salt
7. Serve at room temperature. May be made ahead.
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