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Eggplant Dip (Baba Ghanoush) Recipe

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This recipe for Eggplant Dip (Baba Ghanoush) is from Sisters of The Traveling Bracelets, 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:  
2 eggplant (about 1 ½ pounds, total)
2 tbsp. tahini
1 tbsp. fresh lemon juice
1 tbsp. olive oil
1 garlic clove, minced
1 tsp. salt
pita bread wedges
Directions:
Directions:
Heat oven to 400º. Cut each eggplant in half, lengthwise. Place cut side down on a lightly oiled baking sheet. Bake for 40 minutes or until tender. Cool to room temperature.
With a spoon, remove and discard the seeds because they are bitter. Scrape the remaining pulp into a food processor. Add the tahini, lemon juice, olive oil, garlic and salt. Pulse until smooth.
Serve with pita bread wedges.
Number Of Servings:
Number Of Servings:
1 cup

 

 

 

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