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Baba Ghanoush - eggplant dip Recipe

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This recipe for Baba Ghanoush - eggplant dip is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 pounds eggplant - about 4 large
1 Tbs olive oil
1 1/2 cup chopped onion
1/4 cup plus 1/2 tsp fresh lemon juice
1 Tbs extra virgin olive oil
2 tsp minced garlic
1/3 cup plus 2 Tbs tahini
1 Tbs plus 1 tsp salt
1/2 tsp cayenne pepper
2 tsp chopped fresh parsley (garnish)
live oil
Directions:
Directions:
Preheat oven to 500 F, LIne rimmed baking sheet with foil
Poke the Eggplants randomly all over with the tines of a fork and place on the prepared baking sheet. Roast, turn one, until eggplants are soft, about 30 minutes. Remove from the oven and let cool.
Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Add the onions and cook, stirring, until lightly golden, about 10 minutes. Remove from the heat and set aside.
Peel the eggplants and put the flesh into the bowl of a food processor. Add 1/4 cup lemon juice., 2 tsp extra virgin olive oil, the garlic, tahini, salt, black pepper, and cayenne. Process until smooth. Transfer the mixture to a serving bowl and serve with Pita Chips.
Number Of Servings:
Number Of Servings:
Makes about 2 1/4 cups

 

 

 

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