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Baba Ghanoush (Roasted Eggplant Dip)
Ready In: 110 Minutes
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Serves 4
DIRECTIONS
- Preheat the oven to 400°F.
- Pierce the eggplant in several places.
- Roast on a baking sheet until the skins are dark mahogany in color and the flesh feels soft, 45 to 60 minutes. Let stand until cool enough to handle. Split the eggplants and scoop the flesh into a colander. Press lightly to extract the excess liquid. Remove to a food processor and add the remaining ingredients
- Pulse until smooth. Taste and adjust the seasonings. Remove to a shallow serving bowl and garnish with parsley and black olives.
- Serve with warm pita bread.
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