Today's Flavor with Chef Nikki Shaw

Blog > Today's Flavor with Chef Nikki Shaw > Waistline Wednesday BABA GHANOUSH (Eggplant Dip)

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

  1. Preheat oven to 400 degrees. With a toothpick, poke holes all over eggplants & bake for 30 minutes. Let eggplants cool then remove & discard skin.

  2. 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.

  3. Serve the eggplant dip in a dish with warm pita bread wedges.

    servings: 8 / prep time: 15 minutes / cook time: 30 minutes 

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