Recipe by LilPinkieJ
Baba Ghanoush is such a good way to get your vegetables in. Plus, it's fun to hear the 4yo trying to say it. I didn't see any other recipes quite like this one.
Top Review by Garlic Chick
Nice dip! This is a different take on baba ghanoush than I'm used to. I made today as stated except did not peel the eggplant in water, I waited until it was cool and then let it drain in a strainer. I only had 1/4 cup of onion, so used that. I did not use the 4 tablespoons of water to thin down the tahini mixture and it did not need it! Great flavor. The only reason I'm giving this 4 stars is because I found it to be a tad watery - maybe the tomatoes? Although I used roma which aren't as watery as some others. All in all a great recipe, and thanks for posting.
- 2 large eggplants (1 1/4 lbs)
- 2 tablespoons tahini (sesame paste)
- 4 garlic cloves, peeled and crushed with salt
- 3 tablespoons fresh lemon juice (or more to taste)
- 4 tablespoons cold water
- 1⁄4 teaspoon salt
- 1 dash fresh ground black pepper
- 1⁄2 teaspoon olive oil
- 1 cup tomatoes, chopped
- 1⁄2 cup onion, diced
Directions See How It's Made
- Pierce the eggplants in several places with a toothpick. Wrap the whole eggplant in aluminum foil, and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
- Place the eggplant in a basin of cold water; peel while it's still hot and allow it to drain in a colander until cool.
- Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
- In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture thickens and reduces in size. Thin with water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
- Spread out in a shallow dish, and garnish with pepper, parsley, and tomatoes.