Baba Ghanoush - Rachael Ray

1. 1

   Preheat the oven to 400F Prick the eggplants all over with a fork and place on a baking sheet.

2. 2

   Bake, flipping once, until skin shrivels and flesh softens, about 35 minutes.

3. 3

   Let cool, about a half-hour or so.

4. 4

   Remove and discard the stems and skin.

5. 5

   Cut eggplant into large chunks and drain any excess liquid.

6. 6

   Using a food processor, puree the eggplant, parsley, lemon juice, tahini, garlic, and 2 tablespoons olive oil.

7. 7

   Season with salt and pepper and add more lemon juice to taste.

8. 8

   Transfer the baba ghanoush to a bowl, drizzle with the remaining 1 tablespoon olive oil and serve with the pita wedges for dipping.

9. 9

   Prep time does not include time to cool eggplants.

* Per serving · 4 servings · Values may vary.

No additional tips available.