Summer Recipe: Baba Ghanoush

This recipe is provided by the lovely gardeners from Grace Lutheran Community garden. If you were lucky enough to attend the garden tour, then you probably tried this dip that the gardeners made for everyone to try. This is a great way to get rid of all of your extra eggplant!!

Enjoy!

Baba Ghanoush

1 eggplant

¼ cup lemon juice

¼ cup tahini

2 tablespoons sesame seeds

2 cloves garlic, minced

Salt and pepper to taste

1 ½ tablespoons olive oil

1. Preheat oven to 400 degrees Lightly grease a baking sheet

2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl and slowly mix in olive oil. Refrigerate for 3 hours before serving.