Recipe courtesy of Rachael Ray

Baba Ganoush and Pita Crisps

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 2 cups
Share This Recipe

Ingredients

Directions

  1. Turn broiler on high.
  2. Brush cut eggplant with olive oil on flesh side, drizzle over skin side. Season the eggplant with salt and pepper. Place flesh side down on nonstick baking sheet and leave under broiler 4 to 5-inches from heat until skin is charred and flesh is very tender, 15 to 20 minutes. Cool for 5 minutes.
  3. Scoop out eggplant flesh into food processor. Paste garlic with some salt mashing it with the side of your knife. Add garlic and the juice of 1 lemon to processor. Add parsley and tahini to processor and process until smooth. Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts. Surround the dip with pita crisps and serve.
22m Easy 93%
CLASS
Michael Solomonov

Baba Ghanoush

7m Easy 99%
CLASS
20m Easy 98%
CLASS
36m Easy 98%
CLASS
22m Intermediate 98%
CLASS
32m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages