Thursday, January 20, 2011

Babaganoush Dip

1 large Eggplant
       2 tb Lemon juice
       1 ts Salt
       2 ts Minced fresh garlic
       2 tb  Tahini
       1/4 c  Chopped parsley                                                
       3 tb Olive oil                                                                                               
    Preheat oven to 400 degrees F.  Prick eggplant all over with a fork.                                                                          
   Bake whole until tender (about 30 minutes).  Remove from oven, halve
   and scoop out the flesh.  Blend the Eggplant with a food processor until smooth. Then add the other ingredients.  Then stir in the
   Parsley.