Eat Like an Egyptian
Mimi & Moohi 's food blogArchive for Baba Ghanoush
Baba Ghanoush – Eggplant dip
Ingredients
1 Large eggplant
1 tablespoon lemon juice
1 small clove garlic , minced
2 tablespoons tahini
2 Tablespoons olive oil
2 teaspoons chopped fresh mint leaves
Instructions
Bake eggplant in the over until very soft (~40min @400C) or in microwave on high power for 20min. Slit eggplants lengthwise and use spoon to scoop hot pulp from skin -discard skins. Transfer pulp to bowl of food processor fitted with steel blade. Add lemon juice, garlic, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust seasoning with salt and pepper; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate 45 to 60 minutes. Sprinkle with mint and serve.