Baba Ghanouj


  1. 2 pounds (about 2 large) Eggplants
  2. 3 Tbsp Tahini
  3. 1/4 Cup Fresh Lemon Juice
  4. 1 Tbsp Minced Garlic
  5. 1 1/2 tspn Salt


  1. Pre Heat oven to 350.
  2. Wash eggplants and using a fork, puncture the skin of the eggplant in several places. This allows some moisture to escape during baking.
  3. Place the eggplant in the oven on a sheet pan and bake until very soft and collapsing. About 30 minutes.
  4. Remove from oven and allow to cool enough to handle.
  5. Using a spoon, scrape the flesh of the eggplant away from the skin and allow to drain in a colander for 15-20 minutes. This will keep the baba ghanouj from becoming to runny.
  6. Add eggplant, tahini, lemon juice, garlic and salt to a food processor or blender. Process until smooth. If the mixture is not smooth and needs additional moisture, slowly drizzle olive oil until desired texture is achieved.
  7. Taste for seasoning and adjust to your liking.
  8. Serve with a sprinkle of parsley and a drizzle of olive oil.Serves 4-6