1 hr | 8 servings
This dip has always been one of my favorites because it’s easy, healthy, and (most importantly) delicious! Serve with your favorite pita chips or crackers.
2 cloves garlic
Juice of one lemon
2 tablespoons tahini (see avocado hummus recipe for note on tahini
1/2 bunch parsley, leaves only
Salt to taste
1. Preheat oven to 400 degrees.
2. Poke eggplant all over with a fork, and place on a sheet pan lined with aluminum foil. Bake until eggplant is very soft and deflated, about 40 minutes.
3. Cover eggplant with plastic wrap and let cool. Once cool, scoop the flesh out of the skin and into a food processor. Add the rest of the ingredients, and process until smooth.
Recipe adapted from www.foodnetwork.com/recipes/alton-brown/baba-ghannouj-recipe.htmlby