Baba Ghanouj Eggplant Dip
added 03/07/08
Serves 4
1 lb. eggplant
3 Tbs. tahini
1 clove garlic, crushed with 1/2 tsp. salt
3 Tbs. cold water
Hungarian paprika
Olive oil
2 Tbs. chopped parsley
Preheat oven to 400ºF. Oil a baking sheet.
Halve the eggplant and remove the stem. Prick eggplant all over with a fork, place on the baking sheet, and bake 30 to 40 minutes until very soft. Cool slightly, and remove flesh.
Meanwhile, place tahini, garlic, and cold water in a food processor bowl and process until smooth. Add paprika and cooled eggplant to mixture and pulse once or twice to blend.
Place mixture in a serving bowl. Garnish with drizzle of olive oil and fresh parsley. Serve with pita triangles and fresh vegetables.
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