Eggplant is combined with olive oil, garlic and lemon into this dish enhancer that blends well with pita bread and main dishes.
- 3 large Eggplants
- ½ cup Tahini
- 1 tbsp. olive oil
- 1 whole Lemon squeezed
- 2 cloves Fresh Garlic minced
- 3-4 drops liquid smoke adjust to preference, optional
- Salt to taste
Toppings
- Toasted Pine nuts
- Chopped Parsley
- Pomegranate Seeds
- Preheat the oven to 425° F degrees.
- Poke the eggplants in a few places with a knife or fork and place onto a non stick sheet pan.
- Bake the eggplants for 40-45 minutes until fork tender. Remove them from the oven and cut them in half, as shown in the photos. Allow to completely cool.
- Once cool, scoop out the flesh of the eggplants and transfer them to a food processor. Add in the remainder of the ingredients listed. Pulse the mixture 3-4 pulses at the most. Do not over process.
- Transfer the mixture to a shallow dish. Using your spoon shape the baba ghanouj and create deep grooves to hold the olive oil. Drizzle some olive oil and garnish with suggested toppings. Serve with some pita bread or as a side along with your favorite dish.
Super yummy picnic!
