Baba Ghannouj (Ganoush, Ghanoush)

Glady’s Lebanese Eggplant Dip - 2012

Ingredients

• 2 medium large eggplants
• 1 Tablespoon olive oil
• 1/4 cup lemon juice
• 3 cloves garlic
• 1/2 teaspoon salt
• 1/2 cup tahini (sesame seed) paste
• 1 tablespoon chopped fresh mint
• 1/4 cup yogurt

Instructions

1. Set whole, unpeeled eggplant directly on gas stove or burner of barbecue using medium flame until totally charred on one side, about 10 minutes.
2. Carefully turn with tongs, avoiding piercing skin and char the other side.
3. Remove to plate or pan to cool, because juices will leak out that you want to retain.
4. Using a very sharp knife, slice into halves.
5. Use a spoon to carefully remove pulp.
6. Remove largest seeds, and discard the charred skin.
7. Use Cuisinart to assemble. With the machine running, drop in garlic cloves one at a time.
8. Add all other ingredients including leaked oils/juices and mix well.
9. Spread in a thin layer on a flat plate, making a swirl in the surface with a spoon.
10. Drizzle with olive oil and garnish with parsley.
11. Serve at room temperature or cold with cut pita bread wedges or baked pita chips.