Rangenet Online Recipe Book
Baba Ganoush
Ethnicity:Other     Food Type:Vegetables
Preparation Time:n/a     Servings:n/a     Author: Valley Tyminski

  • 3 medium-sized eggplants
  • 1/2 cup (130g) tahini (roasted sesame paste)
  • 1 1/4 teaspoons coarse salt
  • 3 tablespoons freshly-squeezed lemon juice
  • 3 cloves garlic, peeled and smashed
  • 1/8 teaspoon chili powder
  • 1 tablespoon olive oil
  • a half bunch picked flat-leaf parsley or cilantro leaves
  • Steps:
  • Preheat the oven to 375F (190C).
  • Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler or on the outside grill.)
  • Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft, you should be able to easily poke a paring knife into them and meet no resistance.
  • Remove from oven and let cool.
  • Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
  • Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with fresh veggies, crackers, sliced baguette, or toasted pita chips.
  • Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.