Baba Ganoush

Instructions

1. Roast the eggplants so they will have a charred and smoky flavor. I do this by placing the eggplant over the gas flame on my stove, continually turning the eggplant until all sides are black and charred. If you don't have a gas stove, just place the eggplants on a foil covered sheet pan under the broiler, turning the eggplant as it becomes blackened or charred on each side. Place the charred eggplant on a baking sheet in a 350 oven and continue to roast for about 20 minutes until soft and tender. Eggplant will collapse at this point and may not look too appetizing! Have faith!
2. Remove skin and place eggplant pulp in a food processor. Add lemon juice, garlic, tahini, and salt. Blend until smooth.
3. Pour in olive oil in a slow steady stream while processor is running. Remove from processor and place baba ganoush in a bowl.
4. Serve slightly chilled with warm pitas and/or raw vegetables. Garnish with basil, mint or fresh pomegranate seeds and a drizzle of olive oil.

• Servings : 8
• Recipe Type : All Recipes, Appetizers, vegetarian