Baba Ganouj ( Baba Ghanoush )
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Yields:
-
1 batch
ingredients
- 2 -3 medium eggplants
- 1⁄3 cup lemon juice
- 1⁄3 cup tahini
- 3 -4 garlic cloves, crushed
- 1⁄2 teaspoon salt
- 1⁄3 cup parsley, chopped
- 1⁄8 teaspoon black pepper
- 1⁄4 cup scallion, minced
- 2 tablespoons olive oil
directions
- Preheat oven to 400°F.
- Pierce the eggplants several times with fork.
- Place on lightly oiled baking sheet and bake 40--45 minutes until completely soft. Cool.
- Scoop out the insides and puree in food processor.
- Add all remaining ingredients except olive oil and scallions.
- Cool.
- Top with olive oil and scallions before serving.
- Serve with pita bread, Greek olives and tomatoes.
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Reviews
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A very tasty spread, I was eating in sandwiches, on toast, you name it. It was a little bit too lemony in my opinion though :) -
I also prefer less lemon. And so it seems does my toddler hence the 4 star rating. -
Just the best - that mayo trick mentioned reminded me of a Greek lady who added an egg yolk & a bit of heavy cream to hers. My lemons were really sour so I added a bit less than the recipe called for. Someday I'll be where there are Meyers lemons & I'll put them to use in this recipe. Recipe is the best - total keeper Baba recipe. Thanks Linda!
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This recipe was wonderful. We cooked our eggplant on the grill. Our only change was we didn't add olive oil or scallions. There was enough oil for me with the tahini. Thank you for sharing this. -
This recipe was nearly right on. Having said that - it is the best I have found so far. I would say to roast the eggplant just a little longer for that smokey flavor I love. I did 45 minutes and think 50 - 55 minutes may be better (of course it depends on the size of the eggplant). Also, just a little less lemon juice and tahini. I used 3 cloves of garlic and it was perfect. Salt? about 1 tsp. Also, I put the olive oil directly in rather than use it as a topping. Overall, this recipe is the best I have found.
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