Babaganoush
(Serves @10)
(Serves @10)
3 large eggplants
6 cloves of garlic
3 tblsp tahini paste
¼ cup fresh lemon juice
1/8 to 1/4 cup olive oil
1 tsp - 1 tbslp parsley garnish or mixed in (optional)
NOTES: A traditional Middle Eastern Dip
INSTRUCTIONS
Bake the eggplants on a sheet pan for about 1½ hours at 350 degrees or intill soft and fairly mushy.
Remove the skin. (with caution - it's steamy-hot!) Mash with potato masher.
Mince the garlic, (as small as you can get it - I like to squash it before I mince it, using the flat part of a wide knife). Add the garlic, tahini and lemon juice to the mashed eggplant, mix well and drizzle olive oil on top. Eat with warmed pita bread.