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...

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Variations on Baba Ghanoush

- 1/2 teaspoon minced garlic
- 3/4 teaspoon cumin seeds, toasted and crushed
- 1/4 cup pine nuts, toasted
- Cooking spray
- +7 other ingredients
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 2 medium eggplants
- 1/3 cup tahini*
- 1/2 teaspoon cumin
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