Babaganoush

7 ingredients
4 steps

Ingredients

  • 4-6 Eggplants (3 lbs in total)
  • 1/2 cup lemon juice
  • 1/2 cup tahini
  • 2 tablespoons garlic, minced or pounded to a paste
  • 1 handful parsley, minced
  • salt
  • olive oil

Directions

  1. 1
    Preheat the oven to 400°F.
  2. 2
    Put the whole eggplant (stem and all!) into the oven on a parchment-lined tray and roast for about an hour, or until they are soft all the way through.
  3. 3
    When they have cool down, remove the skins, chop the flesh coarsely, and place in a food processor. Add lemon juice, tahini (or yogurt), garlic, and salt to taste, and puree.
  4. 4
    Stir in the parsley and spread into a shallow serving dish. Drizzle with olive oil and serve slightly warm or at room temperature.

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