Baba Ghanoush

Baba Ghanoush


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Baba Ghanoush


2 Small Eggplants (1 Pound Each)

2 Thinly Sliced Garlic Cloves

2 Tablespoons Olive Oil

4 Teaspoons Fresh Lemon Juice

¼ Cup Tahini (Sesame Seed Paste)

½ Cup Plain Yogurt

½ Teaspoon Ground Cumin

1 Teaspoon Salt

¼ Teaspoon Freshly Ground Pepper

Preheat oven to 400° F.  With a knife, cut slits all over eggplants and insert garlic slices in the slits.  Place the eggplants in a baking pan and roast for 1 hour until the eggplant is collapsed and tender.  Remove from the oven and cool enough to handle.  Cut the eggplants in half.  Scoop out the flesh and place in a colander se over a bowl.  Discard the skin and let drain 10 minutes. 

Transfer the eggplant to a food processor with a knife blade attached.  Add the olive oil, lemon juice, salt and pepper.  Add the cumin, tahini and yogurt, pulsing to combine.  Spoon into a bowl and cover & refrigerate up to 4 hours.  Serve with toasted pita bread wedges.  Makes 2 cups


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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