Baba Ganoush

malinda sargent

By
@GREEKROSE2005

From the kitchen of Bessie Palans, this is wonderful as a side dish with meat or on sandwich, between meals with veggies or pita bread.


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Prep:

30 Min

Cook:

30 Min

Ingredients

1 1/2 lb
eggplant ( about 2)
2 clove
garlic
1/4 c
tahini
1/3
lemon juice, fresh
salt and pepper
3 Tbsp
pine nuts toasted
3 Tbsp
chopped parsley
1 tsp
cumin
2 Tbsp
pomegranite seeds-optional

Directions Step-By-Step

1
preheat broiler, place eggplants on a baking sheet slip under broiler. Turn often until charred on all sides and tender, about 30 minutes. Remove from broiler and let it cool.
2
Cut eggplant in half and scoop out the pump from the skin and place in food processor.
3
Puree eggplant pulp, add garlic, tahini, and lemon juice, process. add pepper and salt.
4
Transfer to shallow bowl or plate sprinkle with toasted or fried pine nuts, parsley, cumin, and pomegranite seeds. Perve with toasted pita or vegetables.

About this Recipe