Baba Ghanouj is similar to hummus but I like it
better. Equally delicious as an appetizer or spread in a sandwich.
3 large eggplants
2 tbsp. tahini
1 tbsp. lemon juice
2 cloves garlic, minced
1 tsp. cumin
1 tbsp. parsley
1 tbsp. olive oil
Salt & pepper
Preheat oven to 425 degrees.
1) Piece eggplants with fork. Wrap in foil and bake for about 45 minutes
in 425 degree oven.
2) Once cooked and allowed to cool till you can handle them, cut the eggplants
in half and remove filling. Discard seeds and skin. Put eggplant filling
in a colander and drain any excess liquid. Press the eggplant to squeeze
out any extra liquid.
3) Mash eggplant with a potato masher (or use a food processor). Add remaining
ingredients and mix well.
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