Today's Flavor with Chef Nikki Shaw
Waistline Wednesday BABA GHANOUSH (Eggplant Dip)
3 1-pound eggplants
1⁄4 cup fresh lemon juice
1 cup flat-leaf parsley, chopped
1 teaspoon garlic, crushed
1⁄4 cup extra virgin olive oil
1⁄4 cup tahini (sesame seed paste)
sea salt, to taste
white pepper, to taste
8 whole wheat pita, cut in wedges
Preheat oven to 400 degrees. With a toothpick, poke holes all over eggplants & bake for 30 minutes. Let eggplants cool then remove & discard skin.
Cut eggplants into large pieces & drain excess liquid. In a food processor or blender, puree eggplants, lemon juice, parsley, garlic, olive oil & tahini. Season with salt & pepper.
Serve the eggplant dip in a dish with warm pita bread wedges.
servings: 8 / prep time: 15 minutes / cook time: 30 minutes