- 1 large eggplant
- 1 can chickpeas, drained (garbanzo beans)
- 3 cloves garlic
- 1/4 cup lemon juice
- 3 tablespoons tahini (sesame seed paste)
- Dash sea salt
- 1/4 cup olive oil
- 2 tablespoons fresh chopped parsley (optional)
Slice eggplant in half, and roast in 400° oven for approximately 45 minutes, or until soft. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind. In blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Makes eight servings. Enjoy with veggies, pita, or as a sandwich spread (spread in a flour tortilla and add lettuce, tomatoes and veggies for a sandwich wrap).
This Middle Eastern spread and dip, also called baba ganoush, is similar to hummus, but is made with eggplant in addition to chickpeas (garbanzo beans).