Baba Ganoush
By á-100232
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.
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)
Details
Servings 3
Preparation time 20mins
Cooking time 80mins
Adapted from jamesandeverett.com
Preparation
Step 1
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.
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