Baba Ghanoush

Ingredients for Baba Ghanoush (serves 4)

    • 1 large or 2 medium eggplants

    • 1/3 cup tahini paste (found in most grocery stores, usually near the olives)

    • 2 tablespoons fresh lemon juice

    • 1 garlic clove, minced

    • 3 tablespoon parsley, finely chopped

    • drizzle of olive oil

    • coarse salt and cracked pepper to taste

Directions for Baba Ghanoush

  1. Burn the eggplant by roasting the whole eggplant on a grill with a medium flame. Roast 10-15 minutes, turning the eggplant with metal tongs until skin is charred on all sides. Another option is placing the whole eggplant onto a foil lined baking sheet. Place under a broiler for 20-30 minutes until skin is blackened and flesh is tender. Turn eggplant 2 - 3 times during the cooking period.

  2. Once cooked, cut eggplant in half, then scoop out the flesh into a colander. Allow the eggplant's flesh to drain it's water for 15 minutes. Chop the eggplant and transfer to a bowl.

  3. Add tahini, lemon juice, garlic, parsley, salt and pepper. Mix well with a whisk. Transfer to serving dish and drizzle with olive oil.

Recipe courtesy of Food and Gladness