Baba Ghanouj (Arabic Eggplant Puree)
|2 medium eggplants|
|1/3 cup fresh lemon juice|
|4 cloves garlic, minced|
|1/3 cup chopped parsley|
|1 tsp kosher salt|
|2 tbs olive oil|
|1/3 cup tahini|
- Broil whole unpeeled eggplants over charcoal, turning frequently, until outsides are charred and eggplants are charred and soft. Cool, then carefully remove the skins and discard.
- Puree eggplants in a food processor with lemon juice, garlic, parsley, salt and olive oil.
- Place in a serving bowl and stir in tahini and blend well.
- Serve as a dip with crusty bread or sesame crackers.