Time: 50 min.
Complexity: easily

Eggplant dip with pita chips - a detailed recipe.

Ingredients:

Baba ganoush:

• 700 g (2-3 small sized) firm eggplants, cut in half lengthwise
• 3 tbsp. l. sesame tahini paste
• Salt and ground black pepper
• 2 tbsp. l. olive oil
• 2 crushed cloves of garlic
• Juice of 1 lemon
• 1/4 cup (large handful) parsley
• 1/4 cup lightly toasted pine nuts
• 2 tbsp. chips/pita croutons

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pita chips, sesame, pine nuts, garlic, lemon juice, parsley, eggplants

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Preparation:

Step 1
• Set the oven grill to high.
  
  Baba ganoush: Brush the eggplant cut sides with olive oil, drizzling the skin side with oil. Season with salt and pepper. Place the eggplants cut side down on a nonstick baking sheet and broil 4–5 inches from the heat for 15–20 minutes, until the skin is blackened and the flesh is tender. Cool for 5 minutes.
  
  Scoop out the eggplant flesh and place it in a food processor. Using the side of a knife, mash the garlic with a pinch of salt until it forms a paste. Add the garlic and lemon juice to the processor. Add the parsley and tahini paste and process until smooth, then season with salt. Yield: 2 tbsp.
Step 2
• Then transfer the dipping sauce to a serving dish and stir in half of the pine nuts. Sprinkle with the remaining nuts. Arrange pita chips or croutons around the dipping sauce and serve.

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