Baba Ghanouj

Baba Ghanouj
Yields 12 servings
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Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table.


  • 1 large eggplant
  • 1/4 cup fresh lemon juice
  • 4-5 tablespoons tahini
  • 2 cloves garlic
  • 1 1/2 teaspoons of salt
  • 1/4 cup fin chopped fresh parsley


  • Remove green leafy part around stem of the eggplant but do not remove the
  • stem.
  • Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow
  • to cool.
  • Carefully remove the skin while holding the stem. Mash the pulp thoroughly
  • with a fork or you may use a food processor. Gradually beat in the lemon
  • juice alternately with the tahini. Crush the garlic with salt and mix into
  • a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust
  • salt to taste. Garnish with chopped parsley.

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