Baba Ganaoush
2 pounds eggplant (about 2 large eggplants)
2 t. The Tasteful Olive Baklouti Green Chili pressato extra virgin olive oil, plus more for drizzling
1/8 c. freshly squeezed lemon juice (plus more to taste)
1/4 . tahini (sesame paste), plus more to taste
1 t. freshly ground black pepper
2 T. parsley, chopped
2 t. garlic, minced
1 T. salt
Pita bread for serving, cut in triangles
Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Pierce eggplants all over with fork and place them on the baking sheet. Roast eggplants, turning once, for about 45-60 minutes. Skin should be completely shriveled and dark and eggplant-fall apart tender. Remove from oven and let cool. Peel eggplants and put the flesh into colander, letting excess liquid drain for about 10 minutes.
After the pulp has drained combine pulp, 2 tsp of the olive oil, lemon juice, tahini, pepper, parsley, garlic, and salt in the bowl of a food processor. Process until smooth. Transfer mixture to a shallow serving bowl. With the back of a serving spoon, make a shallow indentation in middle of the dip and drizzle in more olive oil, to taste. Serve with the pita triangles.
Author: Tim Hall