Baba Ghanoush

Baba ghanoush! Baba ghanoush! Baba ghanoush! Yes, we made this because we love the name, but it’s pretty tasty too. This recipe is from Everyday with Rachael Ray.

3 medium eggplants (we used one mongo one)

1 cup chopped flat leaf parsley leaves

¼ cup (plus more to taste) fresh lemon juice

¼ cup tahini

2 – 3 cloves garlic, chopped

2 tbsp EVOO (plus more to taste)

1. Preheat oven to 400°.

2. Stab eggplants (so they don’t explode) and place on a baking sheet. Bake 35 minutes, flipping once, until the eggplant is soft and the skin is shriveled.

3. Let eggplants cool 15-30 minutes.

4. Remove the skin and stems from the eggplants, then cut into big chunks. (If they’re juicy, drain any excess liquid using a colander.)

5. Puree eggplant, parsley, lemon juice, tahini, garlic and 2 tbsp EVOO in a food processor.

6. Transfer to a bowl and drizzle with additional EVOO and/or lemon juice, if desired.

7. Serve with carrots, pita wedges or whatever you want to dip in the BABA GHANOUSH!