Baba Ghannooj (Eggplant Dip)
Servings 8
Ingredients
- 1 medium eggplant (about 1 pound)
- 1 large red pepper (or a small jar of diced pimientos)
- 1 small onion (cut into fourths)
- 2 cloves garlic (minced)
- ¼ cup lemon juice
- 1 tablespoon olive oil plus a little for drizzling
- ¾ teaspoon salt
Instructions
- Preheat the oven to 400F degrees.
- Prick the eggplant 3 or 4 times with a fork.
- Prick the red pepper 3 or 4 times, too.
- Drizzle olive oil on the pepper; the eggplant doesn't need it. (If you are using pimentos instead of red pepper, simply drain them and add them when you mix all the ingredients.)
- Bake in the oven for about 40 minutes until tender.
- Peel the skins off both vegetables.
- Cut the eggplant and pepper into cubes and remove the seeds.
- Place all the ingredients in a food processor (or blender) and process until smooth.
- Serve at room temperature or cold.