Baba Ghanouj


  • 1 lg eggplant, peeled and cut in 1 in slices
  • 1 tsp minced garlic
  • Juice of 1 lemon
  • Salt to taste
  • ¼ cup tahini (sesame paste)
  • 2 tbs olive oil
  • 2 tbs fresh parsley, minced


    1. This variation of the traditional Middle Eastern dish makes a great appetizer or dip.
    2. Preheat oven to 400 degrees.
    3. Place eggplant slices on a greased cookie sheet and bake until eggplant softens, about 15-20 mins. Cool and transfer to a food processor. Add garlic, salt, lemon juice, tahini and olive oil; puree until smooth. Transfer to a serving dish and garnish with a bit of olive oil and fresh parsley. Serve with pita bread.
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