Babaganouj (Greek Eggplant Pate)

2 eggplants
Juice of 1 lemon
¼ cup tahini
½ cup fresh parsley, chopped
¼ tsp. sea salt
1 tsp. olive oil (optional)

Preheat oven to 400 F. Prick eggplants with a fork. Roast until slightly charred and popped (45 minutes). Cool. Scoop the insides and mash well or puree. Combine with all ingredients except oil. Drizzle oil over top before serving. Serve with vegetables or pita bread.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s