Baba Ghanoush, super easy.


In my organic farm delivery last week I got an eggplant.
My boys don’t like eggplant unless it’s made into this lovely dish.
It’s vegetarian and the Tahini gives it a tiny bit of punch.
You can buy Tahini at most Middle Eastern stores.

1 Eggplant
¼ Cup lemon juice
¼ Cup Tahini
2 Tbs sesame seeds
2 Cloves minced garlic
1 ½ Tbs olive oil
salt and pepper

Make a dozen holes in the skin of the eggplant with fork. Place eggplant on cookie sheet in oven at 400 degrees Fahrenheit for 30 to 40 minutes, turning occasionally.
The eggplant should be completely mushy on the inside and the skin may look black. (this can be done on a grill.)
Dunk eggplant in cold water and peel off skin.
Blend eggplant, lemon juice,tahini, sesame seeds, and garlic together using either an electric mixer or immersion blender. Stir in olive oil and salt and pepper to taste.

Enjoy!

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