Recipe Summary:

Preparation Time: 1 hour, 30 minutes

Number of Servings: 8

Cups of Fruits and Vegetables Per Person: 0.75

Ingredients:
2 large eggplants (1 1/4 lbs)
2 Tbsp tahini
4 cloves garlic, peeled and crushed
3 Tbsp fresh lemon juice or more to taste
4 Tbsp cold water
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/2 tsp olive oil
1 cup chopped tomato
1/2 cup diced onion
Parsley sprigs to garnish (optional)

Directions:
Pierce the eggplants in several places with a toothpick or fork. Wrap each eggplant in aluminum foil and place on a gas grill or in the oven at 500°F. Cook until the eggplants collapse and begin to release a lot of steam, about 10-15 minutes. Remove the foil and place the eggplants into a bowl of cold water. Peel while eggplants are still hot and allow them to drain in a colander until cool. Squeeze pulp to remove any bitter juices and mash the eggplant to a puree. In a food processor, mix tahini, garlic, onion, tomato, lemon juice, and water until mixture is concentrated. With the blender running, add the peeled eggplant, salt, pepper, and olive oil. Serve in a shallow dish and garnish with black pepper, tomatoes, and parsley.

Nutrition Facts

Baba Ghanoush (Eggplant Dip)
Serving Size 1/8 of recipe