Wednesday, November 10, 2010

Baba Ghanoush

About the only eggplant recipe I am confident I like is eggplant parmesan. I've been looking for other ways to use eggplant. There was the ratatouille and now the baba ghanoush. 

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes 10 servings


3 whole medium eggplants
4 Tbsp Tahini
4 cloves garlic, finely minced
1/4 C lemon juice
3 Tbsp extra virgin olive oil
1/3 C fresh parsley, minced

Prick the surface of each eggplant several times with the tines of a fork.

Under the broiler (set to high), blacken / char the eggplant for 25 minutes. The skin will be shriveled and dark, and the eggplant will be almost fall-apart tender.

Set the eggplants aside to cool slightly.

When cool, peel off the skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Get as much eggplant as you can; it will be a messy process.

Mash eggplant with a fork until it is a smooth texture without being totally pureed.

Add other ingredients, stirring, and tasting before adjusting seasonings or other ingredients.

Serve with pita triangles, baguette slices, chips, or crusty French bread.

My Notes:
This was delicious and very easy to make. I did have a tough time finding the Tahini. It ended up being on the bottom shelf in the organic / health food section. It was about $6 for a large bottle.

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