Baba Ghan-nooj (Lebanese Eggplant Dip)

By Maverick19

This recipe comes from a very old cookbook from the Lebanese Church Ladies' Guild, from Cleveland, OH. This is a VERY traditional Lebanese recipe.

Ingredients

• 1 medium to large eggplant
• 2 cloves garlic, crushed
• 1 tsp salt
• 3 tbsp tahini
• 1/2 cup lemon juice (or to taste)
• 2 tbsp olive oil
• 1 tbsp chopped parsley

Preparation

Step 1

Broil/Roast Eggplant with skin on, 375 degrees for 25-30 minutes. Turn to broil evenly. Remove skin and mash eggplant in large bowl (using an immersion blender is the best way). Add crushed garlic. Blend lemon juice and tahini together and then add to eggplant mixture. Use an immersion blender to pulverize into dip. Or place mixture in blender and pulverize. Pour onto a shallow platter or flat dish. Garnish with parsley and oil.