Baba Ghannouj

Ingredients:

• 1 large eggplant
• ¼ cup Tahini paste
• ½ to full squeezed lemon
• ½ tsp salt
• 1 smashed clove of garlic

Directions:

Preheat oven at 400 degrees. Rinse the eggplant, dry, and poke with fork in all sides then wrap with foil and put in the oven. Bake for 45-60 minutes. Must be tender enough to poke with a fork. Let cool before cutting off end and splitting eggplant.

Once cooked, peel the skin and blend eggplant flesh in a food processor with remaining ingredients.

Serve with Arabic pita bread.

Recipes provided by:

Haifa Fakih Alhussieni, owner of Café Louvre, Edmonds

I am happy to share these two traditional vegan Lebanese recipes because they are requested often from friends & family.