Baba Ghanouj

By August 3, 2010 No Comments

Baba Ghanoujmakes a great snack or dip!


  • 2 1-pound eggplants, halved lengthwise
  • 1/4 cup olive oil
  • 1/4 Cup tahini (sesame seed paste found in most grocery stores)
  • 3 tablespoons fresh lemon juice
  • 1 garlic clove, chopped

Cooking Instructions: 

  1.      Preheat oven to 375°F. 
  2.      Oil rimmed baking sheet. 
  3.      Place eggplant halves, cut side down, on sheet. 
  4.      Roast until eggplant is very soft, about 45 minutes. 
  5.      Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. 
  6.      Let stand 30 minutes, allowing excess liquid to drain from eggplant.
  7.      Transfer eggplant pulp to processor. 
  8.      Add 1/4 Cup oil, tahini, lemon juice, and garlic; process until almost smooth-some chunks are great!
  9.      Season to taste with salt and pepper. 
  10. ·    Transfer to small bowl. 



·      ***Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.