Eggplant Dip—Baba Ganoush / by Joyce Brown

Makes two cups

INGREDIENTS

·       1 large eggplant

·       1/4 cup tahini (sesame paste) 

·       1/4 cup fresh lemon juice

·       2 cloves garlic, minced

·       2–3 tablespoons olive oil

·       fresh curly parsley or greens for garnish 

Cut eggplant in half lengthwise. Brush with olive oil. Grill 6–8 minutes on each side until tender, or leave eggplant whole (leave stem on) and pierce several times with a fork. Place on cookie sheet, and broil 6 minutes on each of the 4 sides. Remove from heat and cool. Peel the eggplant, and scrape the soft meat into a food processor. 

Blend with tahini, lemon juice, garlic, and olive oil. Place in a shallow dipping bowl, and garnish with oil and parsley or mint. 

If you haven't tried this dip, you are missing something good. I grilled the egg plant for this Baba-ganoush on charcoal briquetes. It was delicious. It is good under the broiler when it is too cold to BBQ. 

If you haven't tried this dip, you are missing something good. I grilled the egg plant for this Baba-ganoush on charcoal briquetes. It was delicious. It is good under the broiler when it is too cold to BBQ.