Baba Ghanoush

==Description==
Use this popular Armenian and Middle-Eastern dish as a dip or spread. Serve with pita bread or use on a sandwich in place of mayonnaise. Tahini is made from ground sesame seeds and has a peanut butter like texture. Look for tahini near peanut butter or in the ethnic food section of the grocery store.
* Fruits and Veggies Matter, Adult Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource—original source of recipe
* Cook Time: 30 minutes 
* Serves: 8
==Ingredients==
* 2 large eggplants (1¼ lbs)
* 2 tbsp tahini
* 4 cloves of garlic, peeled and crushed
* 3 tbsp fresh lemon juice or more to taste
* 4 tbsp cold water
* ¼ tsp salt
* ⅛ tsp freshly ground black pepper
* ½ tsp olive oil
* 1 cup chopped tomato
* ½ cup diced onion
* parsley sprigs to garnish (optional)
==Directions==
# Pierce the eggplants in several places with a toothpick or fork. Wrap each eggplant in aluminum foil and place on a gas grill or in the oven at 500°F.
# Cook until the eggplants collapse and begin to release a lot of steam, about 10–15 minutes. Remove the foil and place the eggplants into a bowl of cold water.
# Peel while eggplants are still hot and allow them to drain in a colander until cool. Squeeze pulp to remove any bitter juices and mash the eggplant to a puree.
# In a food processor, mix tahini, garlic, onion, tomato, lemon juice, and water until mixture is concentrated.
# With the blender running, add the peeled eggplant, salt, pepper, and olive oil.
# Serve in a shallow dish and garnish with black pepper, tomatoes, and parsley.
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Category:Dip Recipes
Category:Eggplant Recipes
Category:Armenian Appetizers
Category:Middle Eastern Appetizers
Category:Spread Recipes
Category:Tahini Recipes
Category:Tomato Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Lemon juice Recipes
Category:Vegan appetizer Recipes
Category:Vegetarian appetizer Recipes