Baba Ghanoush
Eggplant is in season, very versatile, and yummy - and also just happens to be the main ingredient in this fabulous recipe for Baba Ghanoush. Bake eggplant on a baking sheet until skin is soft and flesh feels soft. Scoop the flesh into a colander, and press to extract excess liquid.
| Ingredients | Amount |
|---|---|
| Eggplant, baked | 1 |
| Tahini | 2 Tbsp |
| Garlic cloves | 1-2 |
| Lemon juice | 1 Tbsp |
| Salt | 2 Tsp |
| Olive oil | 1 Tbsp |
| Parsley, finely chopped | 1 Tbsp |
Directions
Bake eggplant on a baking sheet until skin is soft and flesh feels soft. Scoop the flesh into a colander, and press to extract excess liquid. Transfer eggplant to food processor and add tahini, garlic, lemon juice and salt. Pulse until smooth. Taste and adjust the lemon juice and salt. Transfer to a shallow bowl and garnish with olive oil and parsley.
