Baba Ghanoush (Eggplant dip)

Ingredients about 1 qt.

Large eggplants – 2
Lemon juice – 1/3 cup
Tahini – 1/3 cup
Garlic clove – 1
Salt – 1 tsp
Olive oil as needed
Paprika garnish
Flat-leaf parsley, chopped garnish
Pomegranate seeds garnish
Pita triangles as needed


  1. Pierce eggplants with fork. Bake on parchment-lined sheet at 375F until tender. Cool; remove and discard skin.
  2. In blender or processor, puree pulp with lemon juice, tahini, garlic and salt.
  3. Spread dip on deep plate. Drizzle with oil. Garnish with paprika, parsley and pomegranate. Serve with pita triangles.