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Baba Ganouj Tangy Eggplant Dip
2 medium eggplants
2 tablespoons of Tahini
2 Garlic cloves, pressed
Juice of 1 lemon
2 tablespoons of chopped fresh parsley
1/2 teaspoon of salt
Black pepper to taste
Preheat oven to 300ºF. Pierce the eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.
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