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Baba Ganoush


1 large eggplant (about 1 pound)
2 cloves of garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons tahini paste
2 tablespoons fresh-squeezed lemon juice


Preheat oven to 450 degrees F.
Place eggplant on a cookie sheet lined with foil and bake about 20-30 minutes until soft.
Let the eggplant cool.
Cut the eggplant in half lengthwise, drain off any liquid, and scoop the pulp into a food processor.
Stir in the garlic, salt, parsley, tahini, and lemon juice.
(you might need to split into 2 batches depending on the size of your food processor)

Baba Ganoush is often served cold. Refrigerate up to one week.
Serve with toasted pita, carrots.

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