Baba Ganoush

malinda sargent


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.


★★★★★ 1 vote

30 Min
30 Min


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

How to Make Baba Ganoush


  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.

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