Baba Ganoushis an Middle Eastern Eggplant Dip, similar to hummus, only it is made with eggplant. It originates from the Middle East ( Egypt, Israel, Lebanon, Palestine, Syria) and is delicious served as a dip.
2 medium eggplants
1/4 cup tahini
1/4 cup lemon juice
2 to 3 garlic cloves, finely minced
1/2 teaspoon salt
1 -2 tablespoon olive oil
Fresh Parsley, mint leaves
Line a baking sheet with aluminum foil. Grease the eggplants with oil and then prick several times and place to roast, until very soft about 20-25 minutes.
Remove from oven and allow to cool. Then cut eggplants in half and with a fork scrape out the flesh and place in a bowl and mash.
In a separate bowl mix tahini, lemon juice, garlic and salt. Add this to the mashed eggplants and mix.
Place in a serving dish, run a fork through the prepared Baba Ganoush and drizzle olive oil and garnish with mint and pomegranate seeds (or garnish of your choice).