baba ganoush

Name: BABA GANOUSH
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 3 medium eggplant; 1/2 cup(s) tahini paste(sesame); 3-4 tablespoon(s) lemon juice, fresh; 1 large garlic, grated-on a microplane is best; 1 1/2 teaspoon(s) salt; 2-3 tablespoon(s) olive oil, extra virgin; 2-3 tablespoon(s) italian parsley

35 Pinches 1 Photo

Susan Din

Houston, TX

Updated on Jan 11, 2014

Smokey eggplant and tahini dip that is delicious with warm pita, pita chips or tortilla chips! Cook the eggplant on a gas burner or outdoor grill for the best smokey flavor, but it can be prepared in the oven.

Rate

prep time 20 Min

cook time 20 Min

method Grill

yield 6-8 as an appetizer

Ingredients

3 medium eggplant
1/2 cup tahini paste(sesame)
3-4 tablespoons lemon juice, fresh
1 large garlic, grated-on a microplane is best
1 1/2 teaspoons salt
2-3 tablespoons olive oil, extra virgin
2-3 tablespoons italian parsley

How To Make baba ganoush

Step 1

Roast/Char eggplants over a gas burner, grill or broiler. Turn it slowly over all sides until all skin is blackened and eggplant deflates and softens. I do mine on my biggest gas burner, turning 1/8 turn (using large tongs) every 2-3 minutes. I like mine quite smokey tasting, so I let it get well charred-this takes around 10-15 minutes.

Step 2

When eggplant are just cool enough to handle, carefully peel all the charred skin off. Place the innard eggplant in a medium bowl. Mash eggplant as desired. I sometimes use a stick blender to break it down.
Step 3

Stir in the tahini, lemon juice, salt, olive oil, and parsley. Give this a dusting of smoked paprika and a drizzle of olive oil for a decorative finish! Serve with pita bread, pita chips, greek flat bread, or crudite.
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