Name: Sun-Dried Tomato Babaganoush
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 each eggplants; 12 each sun dried tomatoes (pre soaked for 20 minutes in warm water); 1 tablespoon Tahini; 1 each lemon juice (minced); 2 each garlic cloves; 1/2 teaspoon cumin; 1/2 tsp Paprika; To Taste salt and pepper; 1/4 cup olive oil

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BABAGANOUSH

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Sun-Dried Tomato Babaganoush

Course Cocktail party, Snack

Cuisine Italian

Prep Time 5

Cook Time 40

Total Time 45

Servings 6 servings

Author Chef Maria Cummins

Ingredients

2 each eggplants
12 each sun dried tomatoes pre soaked for 20 minutes in warm water
1 tablespoon Tahini
1 each lemon juice minced
2 each garlic cloves
1/2 teaspoon cumin
1/2 tsp Paprika
To Taste salt and pepper
1/4 cup olive oil

Instructions

Pre-heat the oven to 350 F, then pierce the eggplant with a knife (this gives them some breathing room and stops them from exploding in your oven!)
Allow them to bake for about 30 minutes, until the skin gets crispy and the inside is soft.
Once the eggplants have cooked, slice them lengthwise and scrape the inside part. You may discard the peel or save it. Place the eggplant "meat" in your food processor with all the remaining ingredients and blend until smooth and creamy.
Serve with homemade Pita Chips!