Easy Eggplant Dip

Also known as baba ghanouj, this is one of the easiest ways to enjoy end-of-the-season eggplant. A wonderful dip, it makes a fabulous sandwich spread, too. From Beth Dooley.

2 lb. eggplant

3 cloves garlic smashed

¼ c. minced parsley

¼ c. tahini

¼ c. fresh lemon juice

Salt and freshly ground black pepper to taste

Directions

Spear the eggplants all over with a sharp knife. Set on a parchment lined baking sheet and bake until very tender, about 30 to 40 minutes. Remove and bring to room temperature.

Slice the eggplants in half horizontally and remove the flesh with a spoon. Transfer the eggplant to a food processor and pulse into a rough purée. Pulse in the garlic, parsley, tahini and lemon juice. Season with salt and pepper to taste. Store in a covered container for about 10 days.

Tribune News Service