Baba Ghanouj (Arabic Eggplant Puree)
Ingredients
| 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 |
Directions:
- 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.
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