Thursday, July 31, 2008

Baba Ganoush (Eggplant Dip)

1 medium eggplant, washed
1 tbl tahini
1/4 tsp salt
4 cloves garlic, minced
2 tbl lemon juice

Prick eggplant in several places with a sharp knife. Roast on the grill or microwave until soft (about 8 minutes in the microwave). Allow to cool.

Cut stem off eggplant, split eggplant in half and scrape out flesh. Discard skin and stem. Put eggplant flesh in food processor with rest of ingredients and process until very smooth.

Serve with pita chips.

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