Baba Ghanoush (Smoked Eggplant Dip)

Ingredients

• 2 medium Eggplant
• 1/4 cup Tahini
• 3 tablespoons Lemon Juice
• 2 cloves Garlic
• 3 tablespoons Olive Oil
• 1/2 teaspoon Salt
• 2 tablespoons Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Pierce eggplants several times with a fork. Place on a baking sheet and roast for 30-40 minutes, or until the skin is blackened and the eggplant is very soft.
3. 3Let the eggplants cool slightly. Cut them in half and scoop out the flesh, discarding the skin.
4. 4Place the eggplant flesh in a colander and let it drain for 15 minutes to remove excess moisture.
5. 5In a food processor, combine eggplant, tahini, lemon juice, garlic, 2 tablespoons olive oil, and salt.
6. 6Process until smooth and creamy. Taste and adjust seasoning as needed.
7. 7Transfer baba ghanoush to a serving bowl and drizzle with remaining olive oil. Garnish with fresh parsley.
8. 8Serve with vegetables or gluten-free crackers.

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