Baba Gannough (Eggplant with Tahinah Dip)

Serves 8-10 
 2 large eggplants
1/4 bunch parsley (1 cup), stems removed
3/4 cup tahinah paste
1/2 tspn cumin
4 medium garlic cloves
1/2 tsp salt
1 tsp vinegar
1/4 cup lemon juice about 2 lemons
Olive oil for garnish
Parsley for garnish
Preheat broiler, cut an x in eggplant and broil for about 2 minutes till charred and very soft (don't burn).  See picture below.  Set aside in a bowl and let cool.  Once cooled scoop out meat with a small spoon and save any juices.  Discard outer skin.
Add parsley, tahinah, cumin, garlic, salt and vinegar to a food processor and pulse (4-6) to incorporate.  With a spatula clean sides of food processor and add eggplant and any juices.  Add lemon juice and give a couple more pulses till all is combined.  This last step can also be done with a fork for a chunkier dip.
Plate baba gannough, run a well down the middle with the back of a small spoon, drizzle olive oil and garnish with parsley.  Serve along side lamb or kouftah/kebab, have pita bread on hand.



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