Baba Ghanoush
Ready In: 1 hr 15 mins
Serves: 6
Yields: 2 cups
Ingredients
- 1 large eggplant, roasted
- 1 (14 ounce) can garbanzo beans, rinsed (optional)
- 2 -3 garlic cloves, minced
- 2 -3 tablespoons lemon juice (1 medium lemon)
- 3 tablespoons tahini
- 1 teaspoon salt
- 1⁄4 cup olive oil
- 2 tablespoons dried parsley
Directions
- Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses.
- Scoop the flesh out (everything but the skin), and add it to the food processor.
- Add the other ingredients, and pulse until smooth.
- Serve in a pita, or as a dip.
- Note: this can be made without the garbanzos, but I like the flavor and texture they add.
- You can use roasted garlic for a smoother taste - just wrap a head of garlic in aluminum foil and put it in with the eggplant!
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