Baba Ganoush
Servings 4
Ingredients
- 2 lb Italian eggplant
- 1 tbsp garlic minced
- 2 tbsp lemon juice
- 1/4 cup tahini paste
- 1/3 cup olive oil extra virgin
- 1/4 cup fresh parsley chopped
- kosher salt to taste
Instructions
- Split the eggplant and roast in a 350-degree oven cut side down for approx. 1 hour
- To keep the eggplant from drying up too much pour about 2 cups water in the pan with the eggplant
- Once the eggplant is tender, cool slightly. Scoop the flesh out into a strainer and drain excess liquid
- Puree all the ingredients in a food processor till just smooth
- Adjust seasoning to your desired taste
- Chill and serve with toasted pita wedges
Notes
The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.