Baba Ghanoush

Ingredients

  • ½ teaspoon salt
  • ¼ cup fresh lemon juice (about
  • 1 large eggplant (about 2 pounds)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, peeled and halved
  • 1/8 teaspoon ground cumin
  • ¼ cup chopped fresh parsley
  • + 2 more ingredients
    • 2 tablespoons tahini (sesame-seed paste)
    • 2 lemons)

Preheat oven to 400°. Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly. Cut eggplant in half lengthwise, and place, cut sides down, in a colander; drain 30 minutes. Scrape out eggplant pulp; discard shell. Place ...

View full recipe at My Recipes

Comments

Variations on Baba Ghanoush

  • Baba Ghanoush
    • 1 teaspoon finely chopped Italian parsley, for garnish
    • 2 teaspoons kosher salt
    • 2 tablespoons freshly squeezed lemon juice
    • +3 other ingredients
  • Baba Ghanoush
    • 2 tablespoons tahini (roasted sesame seed paste)
    • 1 large eggplant (about 1 1/2 pounds)
    • 3 tablespoons chopped fresh parsley
    • +8 other ingredients
  • Baba Ghanoush
    • 3 cloves garlic, minced
    • 1/2 teaspoon cumin
    • 1/3 cup tahini*
    • 1/4 teaspoon salt
    • 2 medium eggplants
    • 1/4 cup fresh lemon juice


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