1 Video | Photo: Babaganoush Recipe
Ingredients
- 1 large eggplant (about 1 pound)
- 1 glove garlic, minced
- 1/4 teaspoon salt
- 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
- 2 tablespoons tahini
- 2 tablespoons lemon juice
Directions
Preheat oven to 450 degrees F.
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.
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By positive2
TX
on September 11, 2011
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This recipe calls for a person to really like eggplant. I do and I don't like it. The first bite was strange but it was also (in it's own way tasty and good. It was very creamy and fresh tasting. Yes, I will make it again.
By monilyn_10349456
Chalfont, PA
on August 06, 2011
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Creamy goodness! I made this today using eggplant from my FIL's garden. The recipe was simple and the dip turned out delicious. I did modify it a bit. I did not want to go to the store to buy tahini (the supermarket is a trap, for me :-, so I used sesame oil (so good and smoky and sunflower seed butter, as a substitute. Like others, I modified the amount of garlic (I used two cloves, and I added cumin, a bit more salt and more lemon juice. Thanks Ellie!
By CatHerder1
Iowa
on May 29, 2011
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I always augment these type of recipes (ie. hummus. I used 2 cloves of garlic, roasted tahini (there's more flavor in the roasted, didn't exact measure the tahini so I probably had a smidgen more than the 2 Tbls. (I was at the end of the jar, didn't measure the flat leaf parsley so I probably had a bit more than 1/4 cup. I pulsed the eggplant in the food processor, then added the garlic paste, Tahiti and lemon juice to the food processor, pulsed to incorporate, added the parsley, pulsed again then tasted to adjust. I thought the lemon juice was too pronounced, so to add a bit more flavor, I added ground cumin (probably about 1 tsp. I just sprinkled it in plus a few shakes of garlic powder and about another 1/4 tsp. salt, then pulsed again. Tasted pretty good. I'm still going to let it sit overnight and then tomorrow, I'll grill some thin pita (no pocket and use that for serving with the babaganoush.
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