Baba Ghanoush

Name: Baba Ghanoush
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 3 medium eggplants; 1 cup flat leaf parsley; 0.25 cup lemon juice; 0.25 cup tahini; 2 garlic cloves; 3 tbsp extra virgin olive oil; salt and pepper; 6 pita bread

Oven-baked aubergine, tahini and pita bread, a Lebanese dip. It's finished with olive oil.

35 min · Serves 8 · Easy

Ingredients

3 medium eggplants, about 1 pound each
240 mlflat leaf parsley
60 mllemon juice, plus more for seasoning
60 mltahini, sesame seed paste
2–3 garlic cloves, chopped
3 tbspextra virgin olive oil
salt and pepper
6 pita bread, cut into wedges and warmed

Method

Start cooking mode

Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: easy

1
Preheat the oven to 400°F Prick the eggplants all over with a fork and place on a baking sheet.
2
Bake, flipping once, until skin shrivels and flesh softens, about 35 minutes. Let cool, about a half-hour or so. Remove and discard the stems and skin. Cut eggplant into large chunks and drain any excess liquid.
35 min
3
Using a food processor, puree the eggplant, parsley, lemon juice, tahini, garlic, and 2 tablespoons olive oil. Season with salt and pepper and add more lemon juice to taste.
4
Transfer the baba ghanoush to a bowl, drizzle with the remaining 1 tablespoon olive oil and serve with the pita wedges for dipping.
5
Prep time does not include time to cool eggplants.