Baba Ghanoush (version II)

Baba Gannouj,Baba Ganoush,Baba Ghanouj,Baba Ganouj,Baba Ghanooge

(7 votes)

6 large eggplants
2 lemons, juiced
2 tablespoons tahini
1 large garlic clove
1/4 cup chopped fresh parsley
2 tablespoons olive oil

Cook eggplants whole on all sides, turning as necessary till they are soft throughout and the skin is charred. Set aside to cool for 1 hour.

Peel eggplants and discard skin.

In a mixing bowl, add lemon juice and tahini. Blend well. Add salt to taste.

Finely chop the garlic clove and add to mashed eggplant. Stir well and chill.

To serve, place in a flat serving dish and garnish with parsley. Pour olive oil the top.


This was tasty & mild enough for my 8 month old to eat too! For his we just omitted the addition of salt & olive oil on top. We liked that it made a large portion for entertaining & healthy snacking too.
Stella, upstate NY.

chas, Location not stated.

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