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Baba ganoush
Artist:
_
Yield:
1
Categories:
Appetizers, Dips & Spreads, Vegetarian
Rating:
0
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Ingredients:
1 1/2
lbs
Eggplant
3
tbsp
Lemon juice
1
tsp
Salt
2
tsp
Minced fresh garlic
3
tbsp
Sesame tahini
-- (optional: substitute
-- yogurt or sour cream)
1/4
cup
Chopped parsley
1/2
cup
Toasted pine nuts
2
tbsp
Olive oil
Procedures:
1
Preheat oven to 400 °F.
2
Prick eggplant all over with a fork.
3
Bake whole until tender (about 30 minutes).
4
Remove from oven, halve and scoop out the flesh.
5
Blend in a food processor with the lemon juice until smooth.
6
Mash the salt and garlic together and combine with the eggplant, along with the tahini.
7
Cool and stir in the parsley and pine nuts.
8
Before serving, drizzle with the olive oil.
9
Serve as a dip with tortilla chips or triangles of flat (pita) bread.
10
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