BABA GANOUSH
with fresh parsley and pomegranate seeds
Ingredients
Serving size 2 people
1 large eggplant
2 cloves garlic
4 tbsp olive oil (and more for brushing on eggplant)
3 tbsp tahini
3 tbsp lemon juice
2 tbsp fresh parsley
1 tbsp pomegranate seeds
salt and pepper
Recipe
Preheat oven to 400 degrees.
Halve the eggplant and score the meat. Brush with olive oil and generously salt and pepper. Wrap in tinfoil and bake for 1 hour.
Remove from oven and let cool. Remove meat and place into a mesh strainer to let excess liquid drain (approximately 15 minutes). Move strained meat to a mixing bowl. Add tahini, lemon juice, grated garlic, olive oil, salt and pepper. Mash with a fork until desired texture.
Top with fresh parsley and pomegranate seeds.
