1 medium eggplant
2 hot peppers
salt & pepper
Preheat oven to 350
Wash eggplant and pat dry. Chop 2 cloves of garlic into small pieces. Chop up some parsley and half a hot pepper.
Make 6-8 slits in eggplant skin and insert 2 cloves chopped garlic, parsley and 1/2 chopped hot pepper into the slots.
If you're having trouble pushing your finger through, then enlarge the slots by wiggling the knife around to widen the holes.
Drizzle outside of eggplant with 1 tbsp olive oil and wrap in foil so there are no holes.
Cook in oven at 350 degrees for 45-60 minutes (60 for large eggplant). Remove from oven, unwrap foil, and let cool 20 min.
Cut eggplant in half and scoop into a food processor (without the skin) and process with 1/4 c olive oil, 1 tbsp tanini, juice of 1 lemon, 1 chopped hot pepper, 2-3 garlic cloves, parsley, salt/pepper until smooth.
Spread dip onto a plate. In seperate bowl combine juice of 1/2 a lemon, 1 clove smashed garlic, 1/2 hot pepper finely chopped, finely chopped parsley, salt, pepper. Pour mixture over the top of baba ganoush for garnish. Drizzle it with a little olive oil. Serve with pita bread or veggies for dipping.
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