Baba ganoush is a traditional Middle Eastern dip or sandwich filler, and you can use it much like you would hummus. This version contains parsley which is extremely rich in Vitamins A & C - who knew a garnish could be so good for you!
In the farmstand: eggplant, fresh lemon juice, garlic, parsely, olive oil
Ingredients
- 1 eggplant
- 3 T fresh lemon juice
- 2 cloves garlic minced
- 1/3 c parsely
- 1/2 T olive oil
Instructions
Preheat grill or broiler. Cook entire eggplant, turning frequently, until outer skin is charred all over, about 20 minutes. Cut eggplant in half and remove flesh, discarding skin. Allow to cool. Meanwhile, chop parsley and garlic very fine. When eggplant is cool. mix all ingredients together, and chill at least one hour to allow flavors to mix. Serve as a dip with pita bread or pita chips, or as a sandwich filler on pita bread with local veggies, hot sauce and tsatziki.
[ Posted in Appetizer/Sides | Tagged appetizer, gluten-free, spread, summer side, vegan ]
