Recipe Book

Babaganoosh (Grilled Eggplant Dip)

What you’ll need:

2 Large Eggplants (approx 2 lbs)

2 Garlic Cloves

2 Scallions

4 Tbsp Italian Flat Leaf Parsley

4 Tbsp Fresh Squeezed Lemon Juice

2 Tbsp Plain Yogurt

2-3 Tbsp Extra Virgin Olive Oil

½ Tsp Ground Cumin

Salt and Fresh Ground Black Pepper to taste

How to make it

Wash the eggplants and prick in a few spots to allow

the steam to escape. Grill them over a medium ﬂame;

turning frequently, until charred on all sides and the

ﬂesh is soft. Let cool and then split lengthwise and

scoop out the ﬂesh.

In the 40 oz. pitcher add garlic, scallion, parsley and lemon

juice and pulse until all items are minced. Add eggplant,

olive oil, cumin, salt and pepper and pulse until items are

pureed. Adjust seasoning and serve in bowl with additional

olive oil drizzled on top and garnish with parsley sprigs.

Serve with warm pita wedges, your favorite bread or an

assortment of raw vegetables.

Makes about 2 ½ Cups

Tuscan Bruschetta