Baba Ghannooj

4.3195

Ingredients

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.