Baba Ghanoush

Serves: 4  

Eggplant2 mediumabout 2-3 lbs
Lemon juice2 tbsp
Tahini2 tbsp
Saltto taste
Red chili powderto taste
Parsley2 tbspchopped
Garlic2 small clovesminced

  1. Prick holes in the eggplant with a sharp fork or knife. Lightly oil it and place in oven for 30 minutes at 375 C
  2. Carefully scoop the flesh and discard the skins after cooling
  3. Grind the roasted eggplant with other ingredients (except parsley) until desired consistency. Add chopped parsley and mix well.
  4. Serve with pita bread or chips

If you prefer the dip chunky, then just mix it by hand with a spoon. You can also substitute tahini paste with finely minced onion and tomato.