Tuesday, March 22, 2011

Eggplant Dip - Baba Gannouj

1 kilo large eggplant  
2 cloves garlic  
1 teaspoon salt or to taste  
Olive oil

Place the eggplants on the grill over the fire, and rotate until skin is charred. Leave to cool slightly, then open with a knife and scoop out the eggplant using a spoon. Place eggplant in a bowl and add the crushed garlic and salt. Stir well and pour in a dish and garnish with chopped parsley or sour pomegranate (when in season), and finally pour extra virgin olive oil.

Baba Gannouj dip is eaten with pita bread.