Total:
45 min
Cook:
45 min
Yield:
4 servings

Ingredients

Directions

Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft. 

Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Serve with pita bread or pita chips.

IDEAS YOU'LL LOVE

Baba au Rhum

Recipe courtesy of Ina Garten

Classic Panzanella

Recipe courtesy of Valerie Bertinelli

Classic Banana Bread

Recipe courtesy of Food Network Kitchen

Classic Fried Chicken

Recipe courtesy of Bobby Flay

Chesapeake Bay Classic Crab Cakes

Recipe courtesy of Tom Douglas

Baba Ghanoush with Warm Pita

Recipe courtesy of Tyler Florence

Grilled Middle Eastern Baba Ghanoush

Recipe courtesy of Tyler Florence

Grilled Middle Eastern Baba Ghanoush

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking