Cooking with FOX 7: Chris's Baba Ganoush

Tara Treffrey with Whole Foods and co-founder of William Chris Vineyards Chris Brundrett makes a dish and talks about a special event they're having.

The recipe is as follows:

2 large eggplant, cut in half
Olive oil (Texas Olive Ranch)
1 tbsp plain yogurt
1 1/2 tbsp tahini
3 minced garlic cloves
1 tbsp lime or lemon juice, more if you like
Dash of tarragon vinegar
Salt and pepper
1/2 tsp paprika, more for garnish
Parsley leaves for garnish
Fresh Dill
Pierce the eggplant with a fork and smoke it on a very hot grill or bake in an oven at 450 until the eggplant is soft. Then cool the eggplant and cut it in half remove the skin of the eggplant and put it all in a food processor and discard the skins.
Add the juice of one lemon, minced garlic cloves, 4 tbs 1/4c extra virgin Texas Olive Ranch olive oil, salt and pepper to taste dash of paprika, and blend it all in the food processor. Add some fresh dill and fresh parsley to the mix and then top with remaining dill and parsley as a garnish.  
Serve with pita chips, cucumber slices, or your favorite crackers.