Baba Ganoush | My Jewish Learning

Ainekset

1 teaspoon minced parsley

1 medium eggplants (about 1 to 1 1⁄4 lbs each)

2 cloves garlic, smashed

2 teaspoons lemon juice, plus more to taste

3/4 teaspoon salt, plus more to taste

1/3 cup pure tahini (not a prepared tahini dip, which may contain preservatives and additives)

Ohjeet

Prepare eggplant according to directions above and place in the bowl of a food processor.

Add garlic, lemon juice, salt, and tahini and process to desired consistency, pulsing 20-30 times for chunkier results or blending 15 seconds for smoother results. Season with additional lemon juice and salt to taste.

Transfer to bowl, garnish with parsley, and serve with wedges of pita bread.