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


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1 1/2 lb
eggplant ( about 2)
2 clove
1/4 c
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


  • 1preheat 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.
  • 2Cut eggplant in half and scoop out the pump from the skin and place in food processor.
  • 3Puree eggplant pulp, add garlic, tahini, and lemon juice, process. add pepper and salt.
  • 4Transfer 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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