“Baba Ganush”- Eggplant in tahini

Middle Eastern eggplant dip

In one of my numerous trips to the Persian store in my area, I came across jarred eggplant pulp. I decided to give it a try. It was so good that since then it has become a staple in our pantry.

For this salad, you can either roast the eggplant yourself (link) or use store-bought eggplant pulp.

Baba Ganush (eggplant in tahini):

(GF, V)

• 1 c eggplant pulp

• 2 tbsp tahini paste

• 1 crushed garlic clove 

• 3 tbsp. chopped parsley 

• 2 tbsp lemon juice 

• Salt 

Mix all of the ingredients well. Fix seasoning and serve.