Eggplant Dip "Baba Ghannouj"
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tahini-sesame seed paste
Cut 1" slits in eggplant. Bake at 450' until tender or steam.
Split & scoop out the insides, scraping to get it all out. Mash it.
Mix tahini, lemon juice, garlic & salt to taste.
Add mashed eggplant to the mixture.
OPTIONAL--This can all be done in a food processor if you have one.
Place in a serving bowl & drizzle with olive oil.
Garnish with parsley if desired.