Kathie Oh's Recipe

Baba Ghanoush

Category: on the sidelines

2 eggplants (about 1 1/2 lbs each)
1 tablespoon tahini
Juice of one lemon
2 cloves garlic, minced
3 teaspoons chopped flat leaf parsley, divided
2 teaspoons chopped fresh mint leaves
Salt and pepper to taste
2 tablespoons Extra Virgin Olive Oil
*
1.HEAT oven to 425°F. Pierce eggplants in several places with tines of fork. Wrap separately in aluminum foil; place on baking sheet. Bake until soft, about 45 minutes.

2.UNWRAP eggplants; let stand until cool enough to handle. Cut in half lengthwise; carefully remove flesh, discarding seeds and skin. Coarsely chop eggplant flesh and place in medium bowl.

3.ADD tahini, lemon juice, garlic, 2 teaspoons of the parsley, mint, salt and pepper; mix well.

4.PLACE mixture in serving bowl, drizzle oil over top; sprinkle with the remaining teaspoon of parsley. Serve at room temperature.

TIP*Best if made a day ahead. Refrigerate until ready to serve. Bring to room temperature before serving.