Baba Ghanouj

Authentic Assyrian Recipes from Nadia’s Family Cookbook

Ingredients:

• 1 large eggplant
• 4 Tbsp tahini
• 1 clove garlic
• 1/3 cup lemon juice
• 1/2 Tsp salt
• olive oil
• parsley
• green pepper, chopped
• pomegranate seeds

Cut a slit in eggplant, bake in 400° oven or BBQ foe 30 minutes, until soft. Peel skin; mash eggplant. Mix eggplant, tahini, and garlic with lemon juice and salt. Spread dip on a shallow dish; decorate with chopped parsley, green pepper and pomegranate seeds. Pour olive oil on top to cover dip thinly. Serve cold with small pieces of pita bread or sourdough