Adapted from Saad Fayed
Baba Ganoush is a popular dip made from eggplant and tahini. It has a smooth, creamy texture, and a slightly smoke taste. It is traditionally served with pita bread (toasted or fresh), however many people like it as a chip dip with potato chips or tortilla chips
- 1 large eggplant
- 1 clove garlic
- 1/4 – 1/2 cup lemon juice (depending on taste)
- 1/4 tablespoons tahini
- 1 teaspoon salt
- 3 teaspoons olive oil
- 2 teaspoons olive oil
- 2 Tablespoon chopped fresh flat-leaf parsley
Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.
Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.
Place in serving bowl and top with lemon juice and olive oil. Add other garnishes according to taste.
Serve with warm or toasted pita or flatbread. Enjoy!