A cool eggplant dish with a smoky exotic flavor, baba ganoush can be served as a appetizer with warm pita bread, or as a vegetable side with falafel, tabbouleh or your favorite grain dish.


1 large eggplant
2 tablespoons of tahini
2 tablespoons of olive oil
Juice of 1 lemon
Salt and pepper to taste
2-3 sprigs of mint or parsley, coarsely chopped
Heat the oven to 375°F. Prick the eggplant, place in a baking dish, and bake for 45-60 minutes, or until the flesh is very soft.  Cool, then peel the eggplant. Mash the flesh, and let sit in a strainer for a few minutes to drain off excessive juice. Beat the tahini, olive oil and lemon juice in a bowl. Stir in the eggplant puree, mixing thoroughly. Season with salt and pepper. Sprinkle with paprika and garnish with chopped herbs.
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