Baba Ghanouj: The Best Baba Ghanouj Recipe from Cook'n

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	Baba Ghanouj

Serves: 12

I use this smoky eggplant dip for thickening sauces and flavoring soups as well as using it as an easy appetizer and sandwich spread.

   1 large eggplant
   1 teaspoon minced fresh garlic
   1/2 cup olive oil
   2 tablespoons fresh lemon juice
   2 tomatoes, chopped
   3 tablespoons chopped Italian (flat-leaf) parsley
   Salt and ground black pepper to taste

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Pierce the eggplant all over with a fork; place on an oven rack and roast until soft, about 45 minutes. Let cool; cut off the stem and peel the skin. Mash the eggplant with a large fork in a large bowl, working the garlic, oil, and lemon juice into the mixture as you mash. Stir in the tomatoes and parsley. Season with salt and pepper. Use immediately or store in the refrigerator for up to 2 weeks.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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