Baba Ghanoush

Serves: 4  

Ingredient	Qty	Prep
Eggplant	2 medium	about 2-3 lbs
Lemon juice	2 tbsp
Tahini	2 tbsp
Salt	to taste
Red chili powder	to taste
Parsley	2 tbsp	chopped
Garlic	2 small cloves	minced

Method:

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

Notes:

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.