Baba Ghannoush (arabic Dip)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large eggplant
• 2 crushed garlic cloves
• 1/2 cup sesame, tahine (100% ground hulled sesame paste)
• 3 lemons, juice of
• salt (to taste)
• 1 teaspoon cumin
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley

Recipe

• 1 cut 1 inch slits in eggplant to prevent from splattering while baking. bake eggplant at 500 degrees until tender or you can boil for 15-20 minutes.
• 2 split eggplant open and scoop out the inside pulp together with the juice.
• 3 place pulp (with juice) in a food processor and add all the above ingredients except olive oil and parsley.
• 4 blend for about 20 seconds or until you make a smooth and creamy dip.you can add or salt or lemon juice if desired.
• 5 place baba ghannoush in a salad bowl and pour olive oil to cover the top. you can garnish with parshley and tomato slices if desired.
• 6 baba ghannoush is best served cold.