Baba Ganouj

While traditionally used as a dip with pita bread, I like this richly flavored mixture on everything from grilled chicken to my favorite sandwiches.
  • 2 medium eggplants -- about 2 lbs.
  • 2 T. olive oil
  • 1/2 c. lemon juice
  • 2 garlic cloves -- minced
  • 1/4 c. tahini
  • Salt and pepper to taste

Peel and chop the eggplants into 2" cubes, toss with the olive oil and put into a baking dish coated with cooking spray. Roast at 450 degrees for 30-40 minutes or until the flesh of the eggplant is soft. Remove from the oven, spoon the eggplant into a food processor and cool for 10 minutes.

Process the eggplant until it is smooth. Add the remaining ingredients and process again to combine. If desired, chill for about an hour before serving.

  • Yields: about 6 servings
  • Preparation Time: about 1 hour (without chilling)
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