Baba Ganouj

1. 1

   Cook eggplants whole on all sides, turning as necessary until they are soft throughout and the skin is charred.

2. 2

   Set aside to cool for 1 hour.

3. 3

   Peel eggplants and discard skin.

4. 4

   In a mixing bowl, add lemon juice and tahini.

5. 5

   Blend well.

6. 6

   Add salt to taste.

7. 7

   Finely chop the garlic clove and add to mashed eggplant.

8. 8

   Stir well and chill.

9. 9

   To serve, place in a flat serving dish and garnish with parsley.

10. 10

    Pour olive oil over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.