Baba Ghanoush with Pita Bread

Name: Baba Ghanoush with Pita Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Large eggplant; 0.25 cup Tahini; 3 tbsp Lemon juice; 2 cloves Garlic, minced; 2 tbsp Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 2 tbsp Fresh parsley, chopped; 4 pieces Pita bread

Smoky and creamy eggplant dip, perfect for dipping with warm pita bread or vegetables.

45m4 servings

Contains wheatContains sesamePEANUT-free

280 cal|7g protein|30g carbs|15g fat|8g fiber

Ingredients

1 large Large eggplant
0.25 cup Tahini
3 tbsp Lemon juice
2 cloves Garlic, minced
2 tbsp Olive oil
0.5 tsp Salt
0.25 tsp Black pepper
2 tbsp Fresh parsley, chopped
4 pieces Pita bread

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

Instructions

1Preheat oven to about 205°C (200°C).
2Prick the eggplant all over with a fork and place it on a baking sheet.
3Bake for 30-40 minutes, or until the eggplant is very soft and the skin is slightly wrinkled.
4Let the eggplant cool slightly, then cut it in half and scoop out the flesh into a colander. Discard the skin.
5Let the eggplant flesh drain for about 15 minutes to remove excess liquid.
6In a food processor, combine the drained eggplant flesh, tahini, lemon juice, minced garlic, olive oil, salt, and pepper. Process until smooth and creamy.
7Transfer the baba ghanoush to a serving bowl. Drizzle with a little extra olive oil and sprinkle with chopped fresh parsley.
8Serve with warm pita bread.

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