Baba Ghannouj (Eggplant Dip)
A tasty traditional middle-eastern dish!
Ingredients:
- 1 large eggplant
- 1 clove garlic
- 1/4 - 1/2 cup lemon juice (depending on taste)
- 3 tablespoons Macedonia Tahini with Honey
- 1 teaspoon salt
- 3 teaspoons Taste of Crete Extra Virgin Olive Oil
- 2 tablespoons lemon juice
- 2 teaspoons Taste of Crete Extra Virgin Olive Oil (on top for garnish)
Directions:
- Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.
- Allow to cool for 20 minutes.
- 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!