Eat Like an Egyptian

Mimi & Moohi 's food blog

Archive for Baba Ghanoush

Baba Ghanoush – Eggplant dip

Baba Ghanoush - Eggplant dip

Baba Ghanoush - Eggplant dip

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

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.