Baba Ganoush And Pita Crisps
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
49
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Turn broiler on high
2
Brush cut eggplant with olive oil on flesh side, drizzle over skin side
3
Season the eggplant with salt and pepper
4
Place flesh side down on nonstick baking sheet and leave under broiler 4 to 5-inches from heat until skin is charred and flesh is very tender, 15 to 20 minutes
5
Cool for 5 minutes
6
Scoop out eggplant flesh into food processor
7
Paste garlic with some salt mashing it with the side of your knife
8
Add garlic and the juice of 1 lemon to processor
9
Add parsley and tahini to processor and process until smooth
10
Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts
11
Surround the dip with pita crisps and serve