Basic Baba Ganoush
Serve this eggplant dip with pita and fresh vegetables.
Serves: 12Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy
- 1 medium eggplant (1 lb.)
- 2 Tbsp. tahini
- 2 Tbsp. lemon juice
- 2 cloves garlic, peeled
- 1⁄4 cup chopped parsley
- Pierce the eggplant with a fork. Cook on high in a 4-quart slow cooker for 2 hours.
- Allow to cool. Slice it in half and scoop out the flesh. Discard the skin. Place the eggplant over a sieve and gently press on it to drain any excess liquid.
- Place the pulp in a food processor and add the tahini, lemon juice, garlic, and parsley. Pulse until smooth.