I got an eggplant in my Farm Fresh to You box this week and as soon as I saw it I knew I wanted to make baba ganoosh with it. I love this simple eggplant dip–I devour it every time we go to Taverna Tony.
Here's the easy recipe:
1 large eggplant (1 pound)
1/4 cup tahini
2 tablespoons lemon juice
2 garlic cloves, minced
1 tsp salt (or to taste)
Fresh parsley (garnish)
Pre-heat oven to 400 degrees.
Pierce the eggplant 10 – 12 times with a fork and put it in a baking dish. Bake for about 50 minutes or until soft. Let cool and remove skin.
Finely chop the eggplant and combine with remaining ingredients.
Garnish with fresh parsley and serve at room temperature with pita bread or crackers. Or, if you're like me, eat it plain straight out of the bowl.