Recipes

Baba Ghanouj (Arabic Eggplant Puree)

Ingredients

2 medium eggplants
1/3 cup fresh lemon juice
4 cloves garlic, minced
1/3 cup chopped parsley
1 tsp kosher salt
2 tbs olive oil
1/3 cup tahini
Directions:
  • Broil whole unpeeled eggplants over charcoal, turning frequently, until outsides are charred and eggplants are charred and soft. Cool, then carefully remove the skins and discard.
  • Puree eggplants in a food processor with lemon juice, garlic, parsley, salt and olive oil.
  • Place in a serving bowl and stir in tahini and blend well.
  • Serve as a dip with crusty bread or sesame crackers.

Servings

2

Prep

20 min

Cook

15 min

Favorite

No Comments

Leave a Reply

Collections

Skill Level

Easy