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Baba Ghanoush

fast.cook's picture
The name of the dish, Ba Ba Ganouj, is what first attracted me to this recipe. And, right at the beginning, I was least aware that I was about to discover a surprise in the form of Ba Ba Ganouj. A sumptuous surprise I would say!
  Eggplants 2 Medium
  Lemon juice 40 Milliliter (1 1/2 Tablespoons)
  Tahini 120 Milliliter (1/2 Cup)
  Garlic 3 Clove (15 gm), minced
  Parsley 120 Milliliter, chopped (1/2 Cup)
  Salt 1 Teaspoon (5 Milliliters)
  Scallions 60 Milliliter, minced (1/4 Cup)
  Olive oil 15 Milliliter (1 Tablespoon)

To prepare the eggplant, cut the stems off, prick the skin all over, place on a well-oiled baking sheet and bake at 325°F (165°C) for an hour or until eggplants are wrinkled and soft.
After the eggplants have cooled down, scoop out the insides and mash them with all the other ingredients except for the olive oil.
Chill this mixture then drizzle the oil over the top.

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Baba Ghanoush Recipe