Traditional Baba Ganoush

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Revision as of 14:53, 13 August 2015 by Malcolm (talk | contribs)
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Based on recipe from allrecipes.


  • 1 large eggplant
  • 1 1/2 Tablespoons Tahini
  • 1 large garlic clove, mashed/minced
  • 1/2 lemon, juiced (1 oz)
  • 1T olive oil (or to taste)
  • salt to taste
  • 1 pinch dried parsley flakes (garnish)
  • 1/2 teaspoon red pepper flakes (optional)


  1. Turn heat on stove element(s) to medium or high. Char outside of eggplant.
  2. Set oven to 400 F.
  3. Pierce crown of eggplant (near stem) and/or score sides.
  4. Roast charred eggplant until it collapses. (about 40 minutes to 1 hour).
  5. Let eggplants cool until cool enough to handle.
  6. Peel eggplant and discard skin. Chop eggplant roughly and add to clean bowl.
  7. Add all ingredients but the parsley and some of the oil, stir and salt to taste.
  8. Mix thoroughly and allow to stand (to allow flavors to mix and blossom).
  9. Server drizzled with a little oil and sprinkled with parsley flakes, and pepper flakes, if desired.


  • Original recipe calls for 4 cloves of garlic per eggplant. Either these folks are using HUGE eggplants or small/mild garlic cloves.