Lebanese Coastal & Mountain
Babaganoush
Aubergine, tahini and mayonnaise come together in this Lebanese side dish, fragrant with clove and baked in the oven. Finish with parsley.
40 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- easy
- 1
Preheat oven to 450 degrees F. Cut eggplant in half, prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 30 minutes. Let the eggplant cool. Drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
- 2
Press garlic and add the garlic, tahini, mayonaise, parsley and lemon juice. Blend. Season with more salt, to taste. Garnish with additional parsley.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
