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2 pounds eggplant
lemon juice
2 small cloves garlic, finely minced
4 tablespoons tahini
1 teaspoon salt, or more to taste
minced fresh parsley

Pierce eggplants several times.

Preheat broiler, and then turn down to lowest temperature. Broil for approximately 45 minutes, until skin is charred and very soft.

Drain eggplants in colander until no longer hot.

Scoop flesh into a bowl, and using a hand whisk, stir. The resulting eggplant should be very stringy. Stir in lemon juice (to taste), garlic, tahini and salt.

Place mixture in serving dish, and sprinkle top with parsley.


Serve as a dip with pita bread.