Baba Ghanoush

By christoph

Roasted eggplant is the star of this delicious Middle Eastern dish spiced with garlic, lemon, and Tahini paste.

Ingredients

• 3 medium eggplants, roasted (how to roast eggplant)
• 4 Tablespoons Tahini paste
• Juice from one lemon
• 3 garlic cloves, crushed
• 1 Tablespoon white vinegar
• 1 Tablespoon olive oil
• salt to taste (go lightly, there is salt from the roasting process)
• 1/4 teaspoon chili powder
• Handful of flat-leaf parsley or cilantro leaves (optional)

Details

Servings 8
Preparation time 30mins
Cooking time 30mins
Adapted from jamesandeverett.com

Preparation

Step 1

Add roasted eggplant and all ingredients in a food processor and let run for 2-­3 minutes until you get a paste.

Place Baba Ghanoush paste on to a serving plate or bowl. Garnish with olive oil, dusting of chili powder, and fresh parsley or cilantro.

Serve cold as an appetizer, with a side of Pita bread or chips, and salted pickles and olives.