BABA GHANOUSH

This one comes from the Vegetarian Times Vegetarian Entertaining cookbook that was given to me many many years ago from my good Ohio friend.

INGREDIENTS:

2 medium (about 2 lbs), pierce with fork

¼ cup plus 1 Tbsp. tahini (sesame seed paste)

¼ cup chopped fresh parsley

2 cloves garlic, minced

1 tsp. ground cumin

½ tsp salt

½ tsp. black pepper

Juice of 1 lemon

 DIRECTIONS:

Preheat oven to 400 degrees. 

Place the eggplant on a lightly greased baking pan.  Bake until tender, about 20 to 30 minutes.  Remove from the heat and cool slightly.

Meanwhile, in a mixing bowl, combine the remaining ingredients.  Set aside until the eggplants are ready.

When eggplants have cooled, scoop out the flesh and chop; discard the outer skin.  Add the eggplant pulp to the tahini mixture and blend thoroughly.  Mash the mixture with the back of a spoon.  Refrigerate the dip until ready to serve.

simple look, bold flavor

YUM

Serve the dip with pita bread and/or crudites.