Baba Ganoush

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Recipe

Ingredients

	2 large	Eggplant , small
	2 tablespoons	Tahini
	2 tablespoons	Lemon juice
	2 cloves	Garlic , minced
	2 tablespoons	Olive oil , extra virgin
	1 teaspoon	Salt
	—	Black Pepper , to taste
	1 tablespoon	Parsley , fresh, chopped
	—	Pomegranate Seed , for garnish, optional

Instructions

1. 1 Preheat the oven to 400°F (200°C).
2. 2 Prick the eggplants with a fork in several places and place them on a baking sheet.
3. 3 Roast the eggplants in the oven for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
4. 4 Remove the eggplants from the oven and let them cool for a few minutes.
5. 5 Once cool enough to handle, peel the skin off the eggplants and discard.
6. 6 Place the eggplant flesh in a bowl and mash it with a fork or potato masher.
7. 7 Add tahini, lemon juice, minced garlic, olive oil, and salt to the mashed eggplant, and mix well until smooth.
8. 8 Season with black pepper to taste, and adjust salt and lemon juice if necessary.
9. 9 Transfer the baba ganoush to a serving dish and drizzle with a little olive oil.
10. 10 Garnish with chopped parsley and pomegranate seeds if using.
11. 11 Serve with pita bread or fresh vegetables.