Reflections Of An Armenian Kitchen/Lydia Krikorian 1999

Eggplant Dip (Baba Ghanoosh)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1-1/2 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 medium eggplant 3 T tahini (sesame seed paste) juice of 1 large lemon
1 clove garlic, minced 2 T plain yogurt (optional) salt
chopped parsley for garnish



1 Pierce eggplant in several places with fork. Place in oiled broiler pan and broil, turning eggplant several times, until skin is charred and pulp is very tender. Cool slightly, then peel. Place pulp in bowl and mash well. Add tahini, lemon juice, garlic, yogurt and salt. Mix thoroughly. Cover and chill about 1 hour. Serve cold or at room temperature. Garnish with chopped parsley before serving.

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