Baba G... What?!

Ahhh yes, Baba Ghanoush: difficult to say, oh so easy to make. It is a classic in the Arabic mezza and super delicious. Smokey eggplant is paired with nutty tahini, tart yogurt, sharp garlic, and bright lemon juice to create a unique and special dip. While some have chosen to reinvent Baba Ghanoush by adding things like roasted peppers to it, this recipe takes a really classic approach to the dip and is treated in a very traditional manner.



So whether you choose to spread it on bread or dip your pita chips in it, go ahead and make this spread; it is so simple to make, but really packed with a lot of flavor!

Baba Ghanoush:
Ingredients:

• 1 Medium Eggplant
• 1/4 cup Yogurt
• 1/2 cup Tahini
• 3 tbsp Lemon Juice
• 1 garlic clove, finely minced
• Salt to taste
• Extra Virgin Olive Oil
• Chopped Parsley for garnish

Recipe:

Note: There are a number of ways to roast your eggplant. You could do this out on the grill, over a burner on your stove, or in the oven. I personally prefer to roast the eggplant over a grill or burner to really get a full smokey flavor from the eggplant; this recipe will utilize the oven to roast the eggplant for those who are uncomfortable with the other two techniques.

1. Preheat the oven to 375° F. Poke your eggplant with the tines of a fork, rub with a little olive oil, and roast until tender and the eggplant has released some of its juices (approx. 20 minutes). Place the entire eggplant in a bowl and cover tightly with plastic wrap. Allow to cool for approximately 15 minutes. Peel the eggplant and chop roughly until the eggplant resembles a mash, set aside.
2. In a large bowl, whisk together the yogurt, tahini, lemon juice, garlic until smooth. Add the eggplant and mix together with a spoon. Season with salt to taste. Transfer to serving dish or bowl and garnish with Extra Virgin Olive Oil and Parsley.
3. Enjoy!