Babaghanoush

Description

Creamy Eggplant Dip

File:Babaghanoush.jpg

Babaghanoush

Ingredients

• 1 medium eggplant
• 2 cloves garlic, peeled
• 3 tablespoons tahini paste
• 4 tablespoons lemon juice
• ½ teaspoon salt
• 1 tablespoon minced Italian parsley

Directions

1. Preheat the broiler.
2. Prick the eggplant a few times with a fork.
3. Place it on a foil-lined baking tray.
4. Place under broiler.
5. When the skin chars on one side, give the eggplant a ¼ turn.
6. Continue until entire skin is charred and pulp is soft and mushy.
7. Peel away skin, rinsing to remove all charred skin.
8. Pat dry.
9. In blender or food processor, combine all ingredients.
10. Serve with toasted Turkish bread and enjoy!