Baba Ghanouj is an eastern type of appetizer and is well known in Arab countries especially in Egypt where you find it served with all kinds of food and also in sandwich restaurants.
Ingredients:
1 large eggplant
3 TB sesame tahina
2 cloves garlic, minced
2 TB nonfat yogurt
1/2 cup parsley, chopped
2 lemons juice
1/2 tsp salt
2 TB plus 1 tsp organic extra virgin olive oil
How to prepare:
Cut eggplant in half lengthwise, and place cut side down on a nonstick baking sheet. Prick with a fork; bake at 350 until soft and wilted, about 20 minutes.
Scoop out pulp into a bowl; add the rest of the ingredients and mash together for a chunky texture or purée in a blender (before adding parsley) for a smooth texture.
Garnish with more parsley, and drizzle with 1 tsp of olive oil. Serve with warm pita bread or crackers.
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