Baba Ganoush

Roasted eggplant is the star of this delicious Middle Eastern dish spiced with garlic, lemon, and Tahini paste. Found widely across the region, there are as many variations of this dish as there are grandmothers who prepare it.

Photo by Christoph B.
Adapted from jamesandeverett.com

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

3

Cups

PREP TIME

20

minutes

TOTAL TIME

80

minutes

SERVINGS

3

servings

Adapted from jamesandeverett.com

Ingredients

  • 3

    medium eggplants, roasted (how to roast eggplant)

  • 4

    Tablespoons Tahini paste

  • Juice from one lemon

  • 3

    garlic cloves, crushed

  • 1

    Tablespoon white vinegar

  • 1

    Tablespoon olive oil

  • salt to taste (go lightly, there is salt from the roasting process)

  • 1/4

    teaspoon chili powder

  • Handful of flat-leaf parsley or cilantro leaves (optional)

Directions

Add roasted eggplant and all ingredients in a food processor and let run for 2-­3 minutes until you get a paste. Place Baba Ghanoush paste on to a serving plate or bowl. Garnish with olive oil, dusting of chili powder, and fresh parsley or cilantro. Serve cold as an appetizer, with a side of Pita bread or chips, and salted pickles and olives.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: