Baba Ghanoush (Eggplant Dip)


  • 1 ½ pound(s) eggplant (more or less)
  • 1 teaspoon(s) salt
  • optional garnishes: minced parsley, tomato, paprika
  • 3 tablespoon(s) tahini (sesame paste)
  • 1 tablespoon(s) olive oil
  • 2 clove(s) garlic, minced or pressed
  • 3 tablespoon(s) lemon juice

Grill the eggplant over direct heat, after pricking in several places with a fork, until it is blackened and collapsed. This will take from 30 - 45 minutes, depending on the size of the eggplant and how hot the grill is. Scrape the soft flesh from the skin (leaving a few bits of blackened skin w...

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