Baba Ghannouj Eggplant Dip

Baba Ghannouj - Eggplant Dip

Baba Ghannouj is a simple dip, similiar in texture to hummous, but with a more complex flavor.

First, roast an eggplant.
- heat the oven to 350 degrees
- wash the eggplant, pierce with a fork, and place on a baking dish
- bake the eggplant until it is soft to the touch - about one hour. The skin will be quite black and charred looking.
- let the eggplant cool for ten minutes or so, and then peel. The skin should come off quite easily. Or you can cut it in half, and scoop the insides out.

Place the roasted eggplant in a blender or food processor.
Add
2 cloves of garlic
1tsp salt
3 tbsp tahini
1 tbsp olive oil
2 tbsp lemon juice
2 tsp Moroccan Magic

Blend until smooth.
Add 1/2 cup chopped parsley, and blend lightly.

Serve drizzled with extra virgin olive oil, or a little hot pepper sauce.