Baba ganoush dip
1 Large Eggplant (aka Aubergine) 1/4 cup tahini paste 2 cloves of garlic 2 lemons, juiced 1/4 cup olive oil Salt and pepper Roast the eggplant in a 400° F oven for about 30 minutes, turning occasionally. Once done halve and scoop out the flesh, place on a cookie sheet and put back in the oven for about 10 minutes to dry out a little. Blend all the ingredients together in a food processor. Serve with tortilla chips or warm pita bread.
Size: 3426px × 5120px
Photo credit: © Nick Young / Alamy / Afripics
License: Licensed
Model Released: No
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