Navidi's Baba Ghanoush

Navidi's Baba Ghanoush


• 2 eggplants, washed and stemmed (about 2 lbs)

• 1 Tablespoon Navidi's Cilantro & Roasted Onion Olive Oil

• 3 Tablespoons lemon juice, freshly squeezed

• 1 Tablespoon finely chopped scallion

• 1 clove garlic, minced

• 1 Tablespoon tahini

• 1 Tablespoon chopped cilantro or parsley

• Salt and pepper, to taste

Directions: Place the eggplants in a shallow baking pan with 1/2 cup water.  Prick each 3 or 4 times with a fork.  Bake in a preheated 400° oven for 40-60 minutes.  When the eggplants are cool enough to handle, peel and cut into chunks.  Sprinkle with 2 Tablespoons of the lemon juice.  In a food processor fitted with a metal blade, chop the eggplant into a coarse pulp.  Transfer to a medium-sized bowl.  Stir in the scallion, garlic, olive oil, tahini, remaining lemon juice, chopped cilantro/parsley and salt and pepper.  Refrigerate covered until serving time.  Garnish with sprigs of cilantro/parsley and a drizzle of Navidi's Coconut or Jalapeño White Balsamic.  Serve with pita bread or chips.  Enjoy!