Baba Ghanoush (Roasted Eggplant (Aubergine) Dip)

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

1. Preheat oven to 375.
2. Dice eggplant into about 1 inch cubes.
3. Drizzle 1 tablespoon olive oil on a rimmed baking sheet.
4. Toss diced eggplant with olive oil and bake for 20 minutes or until tender.
5. Add roasted eggplant and remaining ingredients to a food processor.
6. Process until smooth.
7. Serve with pita wedges.

eggplant, lemon juice, extra virgin olive oil, tahini, fresh basil, mint, green chili peppers, salt, ground black pepper, garlic

Taken from www.food.com/recipe/baba-ghanoush-roasted-eggplant-aubergine-dip-182533 (may not work)