Last week I mentioned a recipe for “Baba Ghanouj”. If you have never tried this middle eastern dip, it’s a must try!!! Amazing!!! You’d swear it was made with cheese, it’s so creamy & rich! Serve it with bread, flat bread, crackers, falafel or veggies.
(pronounced: Ba Ba Ga Noosh)
1 medium eggplant
2 tbsp tahini (is sesame seed paste/butter)
1 tbsp minced garlic (i used 2 big fresh mashed cloves…perfection)
2 tbsp lemon juice
1 tsp coriander
1 tsp paprika
1/4 tsp salt.
Cook eggplant in oven at 450 degrees about 1/2 hour or until tender. **(I heavily drizzled olive oil on it before cooking, about 4 Tbls & I removed skin first and then cut up into small pieces before cooking, I think it saved
Combine with remaining ingredients. (I made it like a chunky paste.)
Note!!!: I didn’t have corriander or paprika so I substituted curry instead, I just did it to taste with salt & pepper too… Yummy!!!