Trinity River Farm

Baba Ganouj  (Eggplant dip)

2 medium eggplants

cup tahini (sesame seed paste)

3 cloves garlic, minced

cup finely chopped parsley

cup minced scallions (optional)

juice of one lemon

salt to taste

lots of fresh black pepper

1T. olive oil

 

Preheat oven to 400 degrees. Prick eggplants all over with fork. Bake until completely soft and shriveled (about 45 minutes). Or you can microwave for about 10 minutes. Scoop the insides out and mash well.

 

Combine with all other ingredients, except olive oil. Chill well. Drizzle oil over the top just before serving. Serve with pita bread slices/ and or fresh vegetable slices.

 

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