Baked Eggplant Baba Ghanoush
This Middle Eastern dip is made from the flesh of baked eggplants, lightly mashed (not puréed) with garlic, olive oil, and lemon juice. It’s typically served as a maze (starter), or as a dip for flatbreads and raw veggies.
Eggplant, Tahini, Olive oil, Lemon, Garlic, Sea salt.
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