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Recipe Summary

Yield: Makes 4 1/2 cups

Ingredients

Ingredient Checklist

6 medium eggplants, about 1 1/4 pounds each

1 clove garlic, peeled and finely chopped

5 tablespoons tahini (sesame paste)

1/4 cup fresh lemon juice

3 teaspoons salt

2 pinches freshly ground black pepper

Chopped parsley, for garnish

Gallery

Recipe Summary

Yield: Makes 4 1/2 cups

Recipe Summary

Yield: Makes 4 1/2 cups

Recipe Summary

Yield: Makes 4 1/2 cups

Yield: Makes 4 1/2 cups

Makes 4 1/2 cups

Ingredients

Ingredients

  • 6 medium eggplants, about 1 1/4 pounds each
  • 1 clove garlic, peeled and finely chopped
  • 5 tablespoons tahini (sesame paste)
  • 1/4 cup fresh lemon juice
  • 3 teaspoons salt
  • 2 pinches freshly ground black pepper
  • Chopped parsley, for garnish

Directions

Preheat oven to 425 degrees. Place each eggplant directly over the flame of a gas burner or under a broiler, turning occasionally until skin is lightly charred, 8 to 10 minutes. Transfer to a baking sheet and roast for about 30 minutes, or until the eggplants have shriveled and feel very soft all over when pressed. Let sit until cool enough to handle.

Slit each eggplant open, and remove seeds (don’t worry if you miss a few). Scrape flesh from skin with a table knife, and transfer to a large bowl. It’s okay if some charred skin is included. Discard skin and seeds.

Mash eggplant with a fork, or whisk until it is fairly smooth but still has a few lumps. Mix in garlic, tahini, and lemon juice. Add salt and pepper. Adjust flavors as desired. Garnish baba ghanoush with chopped parsley, and serve at room temperature.

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Reviews

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All Reviews for Baba Ghanoush Spread

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Reviews:

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All Reviews for Baba Ghanoush Spread

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest