Eggplant Dip (Baba Ghanoosh)

Be the first to review
READY IN: 1hr 20mins
Recipe by coconutty

From the Los Angeles Times. Not tried; posted for safekeeping. This one looks really good!

Ingredients Nutrition


  1. Preheat oven to 450 degrees F.
  2. Using a knife, pierce eggplant in several places and place on a baking sheet.
  3. Bake, turning occasionally, 50-60 minutes or until eggplant is soft to the touch.
  4. Place in a plastic food bag for 10 minutes. Remove from bag. Peel off skin. Cut eggplant into pieces.
  5. Place in a bowl of food processor fitted with a steel blade. Add lemon juice, tahini, garlic, 1 T. parsley, salt and pepper to taste. Puree until smooth.
  6. Spoon into a serving bowl; sprinkle with remaining parsley and paprika.
  7. Serve with wedges of pita bread or crackers.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a