Baba Ghanoush

5.0 (1 reviews)
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1 large eggplant
1/4 cup tahini
2 cloves garlic, minced
2 – 3 Tbsp. fresh lemon juice
Salt, to taste
1 Tbsp. chopped fresh parsley
1 Tbsp. olive oil

•Preheat the oven to 400°F. Place the eggplant directly on the rack and bake for 45 minutes to one hour, until soft. Remove from the oven and place the eggplant in a plastic bag (seal or twist closed) for about 10 minutes, then remove and gently peel away the skin.
•Transfer the eggplant to a blender or food processor. Add the tahini, garlic, and lemon juice and pulse until combined. This method will leave it slightly chunky. For a smoother texture, blend instead of pulsing.
•Season to taste with salt. Transfer to a small bowl and top with olive oil and fresh parsley.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind