Cost: ~ $4.50 for 4 servings
- 2 eggplant
- 8 garlic cloves
- ¼ cup tahini
- ½ cup lemon juice
- small handful parsley
- salt & pepper to taste
- Slice eggplant in half. Salt and oil. Place flesh side down on parchment paper. Also place oiled garlic cloves (unpeeled) on the pan. Bake at 400 for 40 minutes.
- Scoop eggplant flesh into food processor bowl. Remove garlic from skins and add to bowl. Add tahini, lemon juice, seasoning, and parsley. Whiz until smooth.
Served with bread sticks made from the spinach pizza dough and toasted garbanzos.
Fresh raw garlic can be used in this, but I just love the mix of roasted garlic and eggplant.Tags: babaganoush, cooking, eggplant, lemon juice, tahini