Baba Ghanoush with Pita Bread
Smoked eggplant dip with tahini, lemon juice, and garlic, served with warm pita bread.
Ingredients
- 2 medium Eggplant
- 0.25 cup Tahini
- 3 tbsp Lemon juice
- 2 cloves Garlic
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 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 eggplants with a fork and roast until the skin is wrinkled and soft (about 30-40 minutes).
- 3Let cool, then scoop out the flesh.
- 4In a food processor, combine eggplant flesh, tahini, lemon juice, minced garlic, olive oil, and salt. Process until smooth.
- 5Serve with warm pita bread.
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