Homemade Pitas and Baba Ganoush

pitas and baba ganoush

Serves: 4-6
Prep Time: 1-2 hr
Cook Time: 30 min

Baba ganoush

Ingredients:

1 large eggplant (~1 1/2 cups cooked and peeled eggplant)
1/4 cup tahini (sesame butter)
4-5 cloves garlic
1 bunch parsley, chopped
4 Tbsp olive oil (approx.)
1-2 Tbsp salt

Directions:

• roast eggplant (and 2 cloves garlic) in toaster oven until brown and skin is wrinkled
• in the meantime, combine 3 cloves garlic, parsley, 2 Tbsp olive oil, and 1 Tbsp salt. Blend until it forms an nice smooth green paste.  Set aside.
• cut off the ends and peel the skin from the roasted eggplant.
• combine eggplant with the remaining ingredients (except the parsley paste) and blend until smooth paste forms.
• chill eggplant paste in the refrigerator for about 1-2 hours.
• top the eggplant paste with the parsley paste (or mix it in if you prefer) and serve with vegetables (cucumbers, red pepper, sprouts, tomatoes, etc.) and pita.

Potential Alternatives:

• substitute parsley with cilantro, arugula, or basil 
• use baba ganoush in place of mayonnaise on sandwiches
• blend in other vegetables with eggplant (sweet potatoes, roasted red peppers, sun-dried tomatoes)