Baba ghannooj

Baba Ghannooj

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1 eggplant
1/4 cup lemon juice
2 Tablespoons tahini (sesame paste)
2 large cloves garlic, finely minced
1 teaspoon salt, or to taste
1 Tablespoon olive oil
1/4 cup scallions, finely chopped
1 Tablespoon flat leaf parsley, chopped

Bake eggplant in a 350-degree oven until soft. Cut eggplant in half and scrape out pulp, and rough chop.

Place all ingredients, except parsley, into a blender. Puree until smooth, taste for salt, and garnish with chopped parsley.

Serve with toasted pita bread wedges.

Tags: recipe, Baba ghannooj, cooking, diy