Preheat oven to 400 degrees F. Place the eggplant on a aking pan and roast in the oven until cooked through, about 45-60 minutes. The eggplant should collapse when it is removed from the oven and begins to cool.
Cut the eggplant in half and remove the pulp. Place the pulp, garlic, lemon juice, tahini and salt in a food processor or blender and process until smooth.
Remove to a serving bowl, adjust seasoning and drizzle olive oil over the top. Sprinkle with parsley and serve.
Serving
Suggestions
This goes well with wedges of pita bread or with raw vegetables. Try using it as a sandwich spread or rolled up in wraps.
Originally Submitted
10/19/2011
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