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Title: Baba Ghannouj (Eggplant Dip)
Categories: Vegetables, Citrus, Chilies, Herbs
Yield: 7 servings

1 lg Eggplant
2 cl Garlic; minced
2 tb Tahini
3 tb Fresh-squeezed lemon juice
1 tb Minced fresh parsley
1/2 ts Cayenne pepper
1 ts Olive oil

Set oven @ 400┬║F/205┬║C.

Cut eggplant in half lengthwise. Place it on a baking
sheet with cut sides down. Bake in hot oven for
approximately 20 minutes, until skin is dark and
eggplant is soft and cooked through when pierced with a
fork.

Meanwhile, place garlic in a small mixing bowl;
add tahini and lemon juice.

When eggplant is done, remove from oven and run cold
water over eggplant halves for one minute. Drain water
and cool slightly. Remove skin (it will peel back
easily). Dice the eggplant and place it in bowl with
tahini mixture.

Mash the eggplant with the other ingredients to make a
lumpy dip. Sprinkle with parsley and cayenne pepper, and
drizzle the olive oil over the top of the sauce.

Chill until serving time. Serve with pita triangles.

Yield: 2 1/3 cups

RECIPE FROM: https://www.diabetesselfmanagement.com

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