Baba Ghannouj (Eggplant Appetizer) Recipe

1. 1

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

2. 2

   Set aside to cool for 1 hour.

3. 3

   Peel eggplants and throw away skin.

4. 4

   Place the flesh into a large mixing bowl.

5. 5

   Add in lemon juice and tahini.

6. 6

   Blend well, mashing the eggplant.

7. 7

   Add in salt to taste.

8. 8

   Finely chop the garlic cloves and add in to mashed eggplant.

9. 9

   Stir well and chill.

10. 10

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

11. 11

    Pour extra virgin olive oil the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.