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Riad's Baba Ghanouj

world.food's picture
Ingredients
  Eggplants 3 Pound (2 Eggplant, 1 1/2 Pound Each)
  Tahini sauce 1 Tablespoon
  Lemon juice 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Flat-leaf parsley 3 Teaspoon, chopped
  Fresh mint leaves 2 Teaspoon, chopped
  Salt To Taste
  Black pepper To Taste, coarsely ground
  Extra virgin olive oil 1 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 425°F.

MAKING
2) With a fork, pierce the eggplants in several places.
3) Wrap them separately in aluminum foil.
4) On a baking sheet, place the wrapped eggplants and bake until soft, for about 45 minutes.
5) Unwrap the eggplants and let stand until cool enough to handle.
6) Cut the eggplants lengthwise into half and carefully remove all the flesh, discarding the seeds and the skin.
7) Coarsely chop the eggplant flesh.
8) In a bowl, place the chopped eggplant.
9) Add the tahini, lemon juice, garlic, 2 teaspoons of parsley, mint, salt and pepper. Mix well.

FINALIZING
10) Transfer to a serving bowl, drizzle the olive oil over the top, and sprinkle with the remaining teaspoon of parsley.

SERVING
11) Serve at room temperature.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Baked
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
2

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