EGGPLANT DIP ("Baba Ghannouj")

1 large eggplant - baked and mashed
1/2 cup tahineh (purchase at "International Food Bazaar" on Union Ave.)
2 Tbsp. oil
1 clove of garlic, minced or crushed
Juice of 2 lemons
Salt to taste

Cut 1" slits in eggplant to prevent from splattering while baking. Bake eggplant at 500 degrees until tender (or boil in water 10-15 minutes). Split eggplant open and scoop out the inside pulp together with the juice.

Mix tahineh, lemon juice, garlic, and salt to make Tahineh Sauce. Mix by hand or in a blender. Add water, if needed, to make a thick sauce. Add mashed eggplant to Tahineh Sauce.

Place in salad bowl and pour the oil on top. Garnish with parsley and tomato slices, if desired.


Return to
BOB Home Page
Return to
BOB Recipes Page