Baba Ganoush (Eggplant & Tahini Dip)
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.
|Paola Malpezzi Price, and husband Rick Price, are the owners and founders of ExperiencePlus! Together, they have walked and bicycled throughout Europe for the past 30 years, exploring local cultures and collecting stories. They have drawn from these experiences in creating our tours, which focus on the culture, history, and geography of the countries that we visit. If you would like to contact Paola, send an e-mail to Paola@ExperiencePlus.com