Baba Ganoush (Eggplant & Tahini Dip)

 

• 1 Medium to Large Eggplant

   

• 1 to Four Cloves of Garlic (chopped)

   

• 2 Tbsp. Tahini (Sesame Paste)

   

• 2 – 4 Tbsp. Plain Yogurt

   

• 1 – 4 Tbsp. Lemon Juice

   

• Salt To Taste

   

• A Pinch of Cayenne

   

• Some Chopped Parsley

   

   

Wash the eggplant without trimming the stalk, and poke it a few times with a fork.

Bake over charcoal, or in a low to medium heat broiler for about 20 minutes. You could also microwave for about 4.5 minutes on high.

Remove from the heat, cut in half while still hot, and scoop out all the flesh. Discard the skin.

Place the cooked eggplant, garlic, tahini, and yogurt into a blender or food processor

until you have a soft paste. Add lemon juice and salt to taste. Serve cold, garnished with cayenne and parsley.

Buon appetito!