Baba Ghanoush (Middle Eastern Eggplant Spread)

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  • 2 small eggplants
  • 2 garlic cloves, minced
  • Juice from 1-2 lemons, about 1/4 cup
  • 2-4 tablespoons tahini
  • 3-4 tablespoons olive oil, plus more to serve
  • Salt and freshly ground black pepper to taste
  • Toasted sesame seeds or pine nuts (optional)


Preheat oven to 350°F.
Rub eggplants with olive oil and pierce in 2-3 places to keep from exploding.
Roast, turning occasionally, for about 45 minutes or until eggplant collapses and is very soft.
Let cool and scoop out soft pulp, discarding skin.
Puree pulp, garlic, lemon juice and tahini in a food processor.
Gradually drizzle in olive oil.
Season to taste with salt and pepper.
Pour into a serving bowl and chill for 3 hours to let flavors blend.
To serve, make a small well in center, fill with olive oil and sprinkle with toasted sesame seeds or pine nuts.

Recipe from Central Market Poulsbo - Culinary Resource Center
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