Rita’s Baba Ghanouj
Making this delicious dip is almost as easy as growing eggplant in the summer in Houston.
Here’s what you need:
2 pounds eggplants
4 1/2 tablespoons Old Country extra-virgin olive oil (OCOO)
4 tablespoons Old Country tahini
4 cloves garlic peeled
2 tablespoons fresh lemon juice
2 tablespoons Greek yogurt (optional)
1 teaspoon cumin (optional)
3/4 teaspoon salt
Topping Suggestions:
Sumac
Fresh minced parsley
Toasted pine nuts
Serving Suggestions:
Fresh pita bread or pita chips
Fresh vegetables such as sliced cucumber or bell pepper strips
Instructions:
Pre-heat oven to 450°
Puncture eggplant with a fork the roast in oven for 1 hour
Peel off eggplant skin and remove top stem
Put the insides in a strainer and mash well to release liquid
Place into bowl and add tahini, salt, pepper, garlic, lemon juice and olive oil
Mix well, garnish and serve!
Watch us make it on Instagram!
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