Baba ghanoush (eggplant dip)

Prep: 5 Minutes

Cook: 20 Minutes

Serves: 5 servings

Estimated calorie: 130 calories per sever

This Mediterranean dish was given to us by Taghred Mokhtar

Ingredients

2 big Eggplant

4 tbsp. Tahini

3 tbsp. lemon juice

5 garlic cloves

3 tbsp. olive oil

Coriander/ parsley fresh leaves chopped

1 tbsp. salt, paper, ground cumin and

coriander.

Wash and dry the eggplant. Then pierce the eggplant all

over with a knife or fork. I roasted the eggplant in my oven.

Grill the eggplant turning every 5 mins. Grill until it is soft

and tender.

When the eggplants are roasted place then in a large bowl

and cover it with a foil for at least 30 minutes to retain the

Smokey flavors.

While the eggplant is resting it will give out some Smokey

liquid. Do not discard the liquid it adds to the

Smokey flavors.

Now skin the roasted eggplants and add tahini, lime juice,

garlic and salt.

Mash everything well with a masher or fork (for a smoother

texture put everything in a blender and blend it well).

Taste the dip. Add salt or more lime juice or tahini if

desired. (The quantities I have written here gives exactly

the same flavors as we had it in Egypt)

Drizzle with some extra virgin olive oil. Sprinkle some

sesame seeds or coriander/parsley or sumac(optional).

Baba ghanoush is served cold. Serve it with

pitta or fresh crunchy veggies.