Campfire Baba Ghanoush

Directions

1. Allow campfire to burn down until you have plenty of coals.

2. Cut off stem and then halve your eggplant, brush with olive oil. Poke a few holes in aluminum foil and then wrap each half of your eggplant. Roast over open fire until eggplant is soft when poked with a fork. Unwrap and let cool for 10 minutes.

3. Once eggplant has cooled peel off skin and place the flesh of the eggplant in a food processor. If you are camping and do not have a food processor on hand, do not worry as you can easily mix these ingredients together with a fork.

4. Add Tahini, lime juice, garlic, shallot, Gindo’s Original, chili lime seasoning and olive oil, blend for 1 minute until mixture is smooth and creamy.

5. Garnish with parsley and one more dash of Gindo's. Enjoy with pita chips, carrots, bell peppers or on spread on a  sandwich!