Baba Ghanoush

from Vegetarian Cooking for Everyone, by Deborah Madison

1 large or 2 medium eggplants (about 1.25 pounds)

3 garlic cloves, coarsely chopped

1/4 cup tahini

Juice of one large lemon


Olive oil

Chopped parsley

Roast the eggplant: Options include in the oven at 425° for 30-40 minutes. Slash or puncture the eggplant first so it doesn’t explode.  Roast until it collapses and even gets a bit charred, for a more smokey flavor.  You can also grill it or grill it over the burner of your stove over a large flame, turning it frequently for about 5 minutes.

Peel the eggplant or scoop out the innards and purée it in a blender of food processor with the garlic and tahini.  Add lemon juice and salt to taste.  Mound the puree in a bowl with a little indent on top. Pour olive oil into the indent and sprinkle parsley on top.

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