Baba Ghannoug Bryan Yealy

Ingredients :

• 1.5 pounds Eggplant (roasted; burnt black over open flame, peeled, seed, meat reserved)
• 2 each Garlic cloves, peeled & minced
• 2 ½ tsp Kosher salt
• 3 T Lemon juice
• 1/4 C Water
• 1/2 C Imported Tahini (can be found at specialty markets)

Preparation

Place roasted eggplant, garlic, kosher salt and lemon juice in food processor and pulse approximately ten times. Add water and tahini and pulse approximately five times - until ingredients are well mixed.

Transfer to plastic storage container and refrigerate.

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