1. Cut 1 inch slits in eggplant to prevent from splattering while baking. Bake eggplant at 500 degrees until tender or you can boil for 15-20 minutes. 2. Split eggplant open and scoop out the inside pulp together with the juice. 3. Place pulp (with juice) in a food processor and add all the above ingredients except olive oil and parsley. 4. Blend for about 20 seconds or until you make a smooth and creamy Dip.You can add or salt or lemon juice if desired. 5. Place Baba Ghannoush in a salad bowl and pour olive oil to cover the top. You can garnish with Parshley and tomato slices if desired. 6. Baba Ghannoush is best served cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
