The Best Baba Ganoush | Serious Eats : Recipes


  • Kosher salt
  • ¼ cup chopped fresh parsley leaves
  • 1/3 cup extra-virgin olive oil, plus more for serving
  • 3 tablespoons tahini
  • 2 tablespoons juice from 1 lemon, plus more as desired
  • 3 medium cloves of garlic, minced
  • 3 medium Italian eggplants (about 2 pounds total)

1 If using a gas burner or grill (recommended): Set a couple of gas burners or gas or coal grill to high and place eggplants directly over heat source, turning occasionally with tongs. Cook until completely tender and well charred on all sides, about 20 minutes. Wrap with foil and let rest 15 min...

View full recipe at SpringPad


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