Baba ghannuj – eggplant appetizer


1 large eggplant
1 clove garlic; crushed
1 tsp salt
1/4 cup tahini; sesame seed paste
2 tbsp water
1/4 cup lemon juice
1 lemon wedges

1 parsley
1 olive oil

How to prepare

Set oven to 375f. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of pita bread to eat or serve as a side dish with any meal.

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