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Baba Ghannouj (Eggplant And Tahini ) Recipe

Yields1 ServingPrep Time20 minsCook Time25 minsTotal Time45 mins

?Baba ghanouj is a dish made of roasted aubergine, tahini, olive oil, lemon juice, and garlic. It is popular in the Middle East and is often served as a dip or a side dish.

 1 large eggplant
 ¼ cup fresh lemon juice
 45 tablespoons tahini
 2 cloves garlic
 1 1/2 teaspoons of salt
 ¼ cup fin chopped fresh parsley
1

Remove green leafy part around stem of the eggplant but do not remove the stem.

2

Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.

3

Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork

4

or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini.

5

Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste.

6

Best way to eat: Pour mixture into shallow serving dishes and garnish with chopped parsley. Serve with pita bread, fresh or toasted.

7

Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated

8

Servings: one appetizer dish

9

Cooking time: 20 minutes