Baba Ganoush

Course Appetizer


  • 1 1/2 lb Eggplant
  • 3 tb Lemon juice
  • 1 ts Salt
  • 2 ts Minced fresh garlic
  • 3 tb Sesame tahini (optional: substitute yogurt or sour cream)
  • 1/4 c Chopped parsley
  • 1/2 c Toasted pine nuts
  • 2 tb Olive oil


  • Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh.
  • Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini.
  • Cool and stir in the parsley and pine nuts.
  • Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread.


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