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Baba Ghanoush

Type: Dips, Sauces, and Spreads

Ingredients

• Makes 2-1/2 cups
• Prep time: 1 hour
• 2 eggplant (about 1-1/2 pounds each)
• 1 tablespoon Tahini
• Juice of 1 lemon
• 2 garlic cloves, minced
• 3 teaspoons chopped flat leaf parsley
• 2 teaspoons chopped fresh mint leaves
• Salt and pepper to taste
• 2 tablespoons extra virgin olive oil
• Preheat oven to 425�F.

Method

1. Pierce the eggplants in several places with the tines of a fork. Wrap them separately in aluminum foil; place on a baking sheet. Bake until soft, about 45 minutes.
2. Unwrap the eggplants; let stand until cool enough to handle. Halve them lengthwise; carefully remove the flesh, discarding the seeds and the skin.
3. Coarsely chop the eggplant flesh and place it in a medium bowl. Add the Tahini, lemon juice, garlic, 2 teaspoon parsley, mint and salt and pepper; mix well.
4. Place the mixture in a serving bowl, drizzle extra virgin olive oil over the top, and sprinkle with the remaining teaspoon of parsley.
5. Serve at room temperature. (Note: best if made a day ahead. Refrigerate until ready to serve. Bring to room temperature before serving)