Baba Ghanouj Dip

Here's a recipe for baba ghanouj, a popular Middle Eastern eggplant dip. Serve this definite crowd pleaser with pita bread and trust me it will be gone in minutes.


This recipe, like almost everything else I make, is extremely simple. All you have to do is bake the eggplants and then put all the ingredients into a blender.

Ingredients:

2 eggplants
1 heaping teaspoon tehina (sesame seed paste)
Juice of 2 lemons
1 garlic glove
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp coriander
2 tsp olive oil

Heat your oven to 350 degrees F. Place the eggplants on a baking sheet and bake for 30-40 minutes or until cooked through.

Remove the eggplants from the oven, allow them to cool and then proceed with peeling their skin.

Place the peeled eggplant into a blender with the rest of the ingredients (except the olive oil) and blend until the dip becomes a uniform consistency.

Place in a bowl and drizzle with olive oil.

Serves 4