|Egg plant||2 Large, cut into thick slices|
|Olive oil||1 Tablespoon|
|For making ghanoush|
|Garlic||1⁄4 Cup (4 tbs)|
|Parsley||1⁄4 Cup (4 tbs)|
|Salt & pepper||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Extra virgin olive oil||2 Tablespoon|
|Hot sauce||1 Dash|
|Water||1⁄4 Cup (4 tbs)|
1.Dredge the olive oil on the egg plant slices and season with salt & pepper.
2.Place on the grill for 15 minutes to cook.
3.Now carefully remove the skin from the grilled eggplant.
4.Place the eggplant in the blender, add little bit of water and lemon juice to process it.
5.Season with salt and pepper, add minced garlic, cumin, parsley, move it around using a spatula and blend it well.
6.Lastly add the extra virgin olive oil and hot sauce and blend it again until it forms a thick consistency.
7.Serve Baba ghanoush in a bowl with some toasted pita chips as an appetizer.