Baba-Ganouj ( Baba Ghanoush / Baba Gannoujh )

1. 1

   Wash the eggplants, and pierce the skin with a fork.

2. 2

   Heat in a 400-degree oven for approximately 45 minutes, or until the skin blisters, and the eggplant collapses.

3. 3

   Wait for the eggplant to cool, then separate the pulp from the skin.

4. 4

   Squeeze the pulp to remove the juice (which is bitter), and mash to break up any large pieces.

5. 5

   Finely mince the garlic, and cook in a pan with a little oil until lightly browned.

6. 6

   Mash the garlic, and stir into the eggplant.

7. 7

   Mix in the lemon juice, salt and tahini, adjust amounts to taste.

8. 8

   Drizzle with olive oil and minced parsley (optional).

9. 9

   Refrigerate if desired, and serve with flatbread, chips, or by itself.

* Per serving · 4 servings · Values may vary.

No additional tips available.