Baba Gannoujh Middle Eastern Eggplant Spread
Ingredients
- 400 g Japanese eggplants (about 3 medium)
- 1⁄3 cup onion
- 1⁄4 cup parsley (preferably flat leaf)
- 1⁄4 cup lemon juice (or juice of 1 lemon)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon tahini (aka sesame paste)
- 1 teaspoon garlic
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- salt, to taste
- pepper, to taste
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