Baba Ghanoush (Roasted Eggplant (Aubergine) Dip)

Ingredients

• 1 eggplant
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoons tahini (sesame-seed paste)
• 2 tablespoons fresh basil
• 1 tablespoon fresh mint

• 1 (4 ounce) can green chili peppers
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 garlic cloves, minced

Directions

1. 1

   Preheat oven to 375°.

2. 2

   Dice eggplant into about 1 inch cubes. Drizzle 1 tablespoon olive oil on a rimmed baking sheet. Toss diced eggplant with olive oil and bake for 20 minutes or until tender.

3. 3

   Add roasted eggplant and remaining ingredients to a food processor. Process until smooth.

4. 4

   Serve with pita wedges.