Preheat the oven to 425. Line a baking sheet with foil; spray with nonstick spray.
With a knife, pierce the eggplant several times; place on the baking sheet. Roast, urning once or twice, until soft and the kin 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 lemon juice, oil, garlic, paprika, coriander, and salt. Cut the pitas into wedges and serve with dip.
Originally Submitted
3/2/2010
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