Baba ghanoush is an eggplant salad dish popular in Turkey, Isreal, Egypt,
Syria, Lebanon, and other Arabic countries. In some countries it is used as a dip for pita bread, while in others it is served as a salad with tomatoes, onions, and a dressing of olive oil and pomegranate concentrate. This recipe is a basic version- you can spice it up however you’d like!

Ingredients:
1 large eggplant
2 cloves garlic, minced
2 tbs tahini paste
2 tbs lemon juice
1/4 c parsley, chopped
1/2 tsp salt

1. Bake the eggplant on a lined baking sheet at 450 degrees for 20-30 minutes or until the flesh is soft.

2. Slice the eggplant in half lengthwise and allow to cool. Scoop out the insides and purée in a food processor with all remaining ingredients.

3. Serve room temperature or cold with a drizzle of olive oil and vegetables for dipping.

Eat this as an appetizer, side dish, sandwich spread, or turn it into hummus by adding garbanzo beans to the food processor in step 2.