Baba Ghanoush

48 tablespoons
100% would make this recipe for Baba Ghanoush again.

An excellent party dip that is diabetic-friendly.

0 : 45

0 : 20

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Baba Ghanoush Ingredients

16 ounces eggplant - 1 large	3 tablespoons lemon juice
3 cloves garlic minced	1/2 teaspoon salt
1/4 cup tahini (sesame seed paste)	3/23 teaspoon cayenne pepper

Instructions for Baba Ghanoush

Pierce the eggplant all over 30 to 40 times with a toothpick or small skewer. Roast on a grill or under a broiler for 15-20 minutes until charred and softened. Then, turn once to char and soften the second side. Cool to room temperature.

Slice the eggplant into halves vertically. Scoop out the flesh and place in a food processor. Add a little of the charred skin, the garlic, tahini, lemon juice, salt and cayenne pepper. Puree until smooth.

Serve with pita crisps or veggies for dipping.

Adapted from recipe by: Chef Terry Conlan

Main Ingredient: EggplantsCuisine: Middle Eastern

Ingredient Insight - look inside this recipe

Cayenne

Eggplant

Garlic

Lemon

Salt

Tahini

Appetizers Brunch Hors dOeuvres Snacks Vegetables Simple - Easy Roast Low Fat Meatless Vegetarian Atkins-Friendly Diabetic Low Sugar Middle Eastern Eggplants

for flavor and categorization

[I made edits to this recipe.]

admin
on Jan 28 2006 12:39PM

One eggplant makes quite a bit of this dtuff. Fortunatly it keeps well in the refrigerator.

promfh
on Jan 27 2006 5:38PM

Total Time: 0:45
Active time: 0:20

An old, enduring recipe such as Baba Gbanousb has antecedents still - a pre-recipe history, unwritten, but marked, when someone took an eggplant and threw it on the fire, discovering first that, lo, it was good and later that, lo, it was even better with garlic, sesame, and citrus. [I posted this recipe.]

promfh
on Jan 27 2006 5:37PM