Babaganoush (Roasted Eggplant Dip) | Lemons | Boston Organics

Name: Babaganoush (Roasted Eggplant Dip) | Lemons | Boston Organics
Ingredients: 2 large eggplant (about 1 pound); 1 glove garlic, minced; 1/4 tsp salt (plus more for eggplant prep, if needed); 1/4 cup finely chopped fresh flat-leaf parsley, basil or cilantro (plus more for garnish); 1 small tomato finely diced; 1/2 small green pepper finely diced; 2 scallions thinly sliced; 2 Tbsp pomegranate molasses; 2 Tbsp tahini; 2 Tbsp lemon juice; olive oil (for roasting and garnish)

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Ingredients

2 large eggplant (about 1 pound)
1 glove garlic, minced
1/4 tsp salt (plus more for eggplant prep, if needed)
1/4 cup finely chopped fresh flat-leaf parsley, basil or cilantro (plus more for garnish)
1 small tomato finely diced
1/2 small green pepper finely diced
2 scallions thinly sliced
2 Tbsp pomegranate molasses
2 Tbsp tahini
2 Tbsp lemon juice
olive oil (for roasting and garnish)