He actually doesn't scare me. He's way smarter than 43.
Jeb "G-O-PECULIAR" Bush Babaganoush
This dip is as distinctive as a Republican who goes against the GOP.
4 small eggplant (about 1-3/4 lb.), pierced all over
3 cloves garlic
Juice of 1 lemon (1/4 cup)
3 Tbsp. tahini
1 cup lightly packed parsley leaves
1/2 tsp. salt
1/4 tsp. cayenne pepper
Heat grill to medium-high heat.
Grill eggplant, turning every 5 minutes, until the skin is blackened and the eggplant is soft, 25 to 30 minutes. Remove eggplant from grill and let cool 15 minutes.
Peel skin and discard. Let eggplant drain in colander 10 minutes.
In bowl of food processor fitted with steel blade, combine garlic, lemon juice, tahini and parsley; pulse to combine. Add eggplant, salt and pepper; pulse 10 to 15 times or until well-combined.
Serve with pita chips.
Heat oven to 400°F. Roast eggplant on baking sheet lined with foil 30 minutes. Cool 15 minutes and continue as directed.