This is by far my favorite dip. I love Eggplant and this dish just combines simple ingredients to create an amazing dip. I have a ceramic cook top, so I used my gas BBQ grill to grill the eggplant. The smoky flavor created by grilling the eggplant just compliments beautifully. The recipe makes approximately 2 cups of Baba Ghannouj and serves 4-6.
Ingredients
Medium sized eggplant- 1 (about 400 g or 12 oz)
Lemon Juice-¼ cup
Tahini- ¼ cup
Garlic- 2 cloves
Sea Salt- to season
Olive Oil- 1½ tablespoon
Parsley- ¼ cup or about 4 sprigs
Method
Grill eggplant over charcoal or gas grill for 20-30 minutes, turning frequently. Peel off skin while hot (wear gloves for protection) and remove the stem and bottom of the eggplant if firm.
Roughly chop the eggplant and in a blender, puree the eggplant. Add garlic and salt. Add more salt if required. Add lemon juice. Blend in 1 tablespoon olive oil and parsley.
Place in a shallow dish, pour in the remaining olive oil and garnish with parsley.
Serve with warm pita bread.
Happy Cooking!
