Baba Ghannouj


  • 3 large eggplants
  • 1 cup tahini
  • 1 1/4 cups lemon juice
  • 5 large cloves garlic, minced
  • kosher salt and black pepper to taste
  • olive oil
  • Chopped Parsley for garnish


  • Bake eggplants on a cookie sheet at 350 degrees for about  1 hour or until very soft.
  • Peel them, place  them in a bowl, then smash the meat.
  • In a food processor, combine the mashed eggplant, tahani along with the lemon juice, garlic and salt.
  • Add  the mixture to a serving  dish, then drizzle with some  olive oil and garnish with parsley.
  • Serve with wedges of pita bread.

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