Baba Ganoush

Ingredients

  • 2 large eggplants
  • 1 lemon, juiced
  • 2/3 cup tahini (sesame seed paste, available in the international aisle at the supermarket)
  • 1/2 cup minced fresh parsley leaves
  • Kosher salt and freshly ground black pepper
  • Pita chips, for dipping

Directions

  1. Preheat the oven to 450 degrees F. Prick the eggplants all over with a fork (this keeps the eggplant from exploding in the oven, so don't skip this step). Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and allow to cool.
  2. Once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Scoop the flesh into a bowl or blender.
  3. Add the lemon juice, tahini, garlic, parsley, and a little salt and pepper. Blend together until smooth. Feel free to add more lemon juice, more salt and pepper, it will vary depending on the size of your eggplant. Serve with pita chips.
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