Baba Ghanoush

Baba Ghanoush
Photo by www.chow.com

Ingredients

  • 1 teaspoon finely chopped Italian parsley, for garnish
  • 2 teaspoons kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 medium garlic cloves, coarsely chopped
  • ¼ cup tahini
  • 1 tablespoon extra-virgin olive oil, plus extra for garnish
  • 2 pounds Japanese eggplants

Heat the broiler to high and arrange a rack in the middle. Split eggplants lengthwise and place cut side up on a baking sheet. Drizzle 1 tablespoon of the olive oil evenly over eggplant and broil until well browned, about 15 to 20 minutes. Set aside until cool enough to handle. Scoop out eggpla...

View full recipe at Chow

Comments

Variations on Baba Ghanoush

  • Baba Ghanoush
    • 3/4 teaspoon cumin seeds, toasted and crushed
    • 1/4 cup pine nuts, toasted
    • Cooking spray
    • 1 large eggplant (about 1 1/2 pounds)
    • +7 other ingredients
  • Baba Ghanoush
    • 2 medium eggplants
    • 1/3 cup tahini*
    • 1/2 teaspoon cumin
    • 1/4 cup fresh lemon juice
    • 3 cloves garlic, minced
    • 1/4 teaspoon salt
  • Baba Ghanoush
    • 1 large eggplant (about 2 pounds)
    • 1 tablespoon extra virgin olive oil
    • 2 garlic cloves, peeled and halved
    • 1/4 cup fresh lemon juice (about
    • +4 other ingredients


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