Oil-Free Baba Ghanoush Dip
Ingredients
- 1 one-pound purple eggplant
- 2 tbsp lemon juice
- 2 tbsp chopped parsley
- 2 tbsp tahini
- 1 small clove garlic
- 1/4 teaspoon ground cumin
Preparation
Preheat the oven to 400°F.
Wash and dry the eggplant, poke it a few times with a knife tip and place it on a baking sheet.
Roast for 55 to 60 minutes, until it is softened and wrinkly.
Let it cool until you can touch it, about 15 minutes.
Cut the cooled eggplant in half lengthwise and scrape all of the insides into a bowl, including seeds. Discard the skin and stem.
Mix the cooked eggplant flesh with the remaining ingredients in a food processor or mash finely with a fork.
