Baba Ganoush or Caviar D’aubergines
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
1 Batch
ingredients
- 1 1⁄2 lbs eggplants
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 2 teaspoons minced fresh garlic
- 3 tablespoons sesame tahini (possible substitute ( plain yogurt or sour cream)
- 1⁄4 cup parsley, Chopped
- 1⁄2 cup toasted pine nuts (optional, may want to add sesame seeds)
- 2 tablespoons olive oil
directions
- Preheat oven to 400 degrees F.
- Prick eggplant all over with a fork and bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh.
- Blend in a food processor with the lemon juice until smooth.
- Mash the salt and garlic together and combine with the eggplant, along with the tahini.
- Cool and stir in the parsley and pine nuts.
- Before serving, drizzle with the olive oil.
- Serve as a dip with tortilla chips or triangles of flat (pita) bread.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
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