'A popular middle eastern dip made using roasted brinjals. Goes perfect with lavash sticks. BABA GANOUSH Ingredients 1 large eggplant 2 tablespoons olive oil + for basting and drizzling ½ cup chopped fresh parsley + sprigs for garnishing 4 garlic cloves, crushed ¼ teaspoon lemon juice Salt to taste 3 tablespoons tahini Lavash for serving Method 1. Preheat the oven to 180˚C. 2. Place eggplant in a baking tray. Baste with some oil. Put the tray in the baking oven and bake for 10 minutes. 3. Remove the tray from the oven. Moisten your fingers with water and peel off the outermost skin of the eggplant. 4. Transfer to a serving plate and cut into squares. 5. Combine eggplant with parsley, garlic cloves, 2 tablespoons oil, lemon juice, salt and tahini in a food processor. Mix well into a smooth paste. 6. Transfer to a serving bowl. Drizzle olive oil and garnish with parsley sprigs. 7. Serve hot with lavash. Click to Subscribe: http://bit.ly/1h0pGXf Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor'
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