Baba Ghanouj (Arabic Eggplant Puree)


  • 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
  • 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.

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