Baba Ghanouj
1 | medium (1-pound) eggplant |
4 | teaspoon fresh lemon juice |
1 | teaspoon extra virgin olive oil |
1 | garlic clove, minced |
1 | teaspoon paprika |
3/4 | teaspoon ground coriander |
3/4 | teaspoon salt |
4 | small pita breads |
1/4 cup tahini
1 pinch cumin
2 tbls parsley
Preheat the oven to 425˚F. Line a baking sheet with foil; spray with nonstick spray.
With a knife, pierce the eggplant several times; place on the baking sheet. Roast, turning once or twice, until soft and the skin is charred, about 45 minutes; let stand until cool enough to handle. Peel off the skin.
In a medium bowl, mash the eggplant. Stir in the tahini, lemon juice, oil, garlic, paprika, coriander, cumin, parsley, and salt. Cut the pitas into wedges and serve with dip.
Makes 4 Servings
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