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Food Fare: Jewish RecipesBaba Ghanoush

Eggplant Dip

Preheat oven to 400-degrees F. Lightly grease a baking sheet. Place eggplant on baking sheet; puncture holes in the skin using a fork. Roast for thirty to forty minutes, turning occasionally, or until soft. Remove from oven. Place eggplant in a large bowl of cold water. Remove from water; peel skin. Place the eggplant, lemon juice, Tahini, sesame seeds and garlic into electric blender; puree. Season with salt and black pepper to taste. Transfer eggplant mixture to a bowl; mix in olive oil slowly. Refrigerate, covered, for about three hours before serving.


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