ORIENTAL DIP: BABA GANOUSH
An oriental classic! The smooth eggplant cream creates a treat for the mouth on every loaf of bread. Prepared in a few simple steps and sure to succeed.
Ingredients
- 2 eggplants
- 2 cloves garlic chopped
- ½ lemon juice
- 2 tbsp tahini
- salt and pepper to taste
Instructions
- Cut eggplants in half and bake for 40 minutes at 200 degrees until they shrink.
- Peel off the skin, chop the eggplant flesh into small pieces and mix to a paste.
- Stir in lemon juice, garlic, tahini, salt and pepper.
- Optional: garnish with pomegranate seeds and enjoy!
