Source: Campbell's Recipes

Baba Ghanoush
Any party is a great party when you dip into this savory Middle Eastern spread made with eggplant, garlic, tahini and a hint of lemon.
Rating:
Serves: 28 servings (about 2 tablespoons each)
Prep Time: 15 minutes
Cook Time: 64 minutes

 

 
2 medium eggplant (about 1 1/4 pounds each)
1/4 cup Lemon juice
3 tablespoons prepared tahini
2 cloves garlic
6 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 loaf sourdough, rosemary or French bread, cut into 1-inch slices




Pierce the eggplants with a fork.  Bake at 350°F. for 1 hour or until they're tender.  Let cool.  Cut the eggplants into 1-inch pieces.
Place the lemon juice, tahini and garlic into a food processor.  Cover and process until the mixture is smooth.  Add the eggplant and 2 tablespoons oil.  Cover and process until the mixture is puréed.  Spoon the eggplant mixture into a serving bowl.  Sprinkle with the parsley.
Brush the bread slices with the remaining oil.  Lightly oil the grill rack and heat the grill to medium-high.  Grill the bread slices for 4 minutes or until lightly browned on both sides, turning the bread slices over once halfway through grilling.  Serve with the eggplant mixture for dipping.
Alternate Preparation: To broil the bread, heat the broiler.  Place the bread slices onto a baking sheet. Broil 7 inches from the heat for 2 minutes or until the bread slices are lightly browned on both sides, turning the bread slices over once halfway through broiling.