Baba Ghanouj

Posted on January 10, 2013
in: Appetizer | Cuisines: Middle Eastern

A Middle Eastern dip that's easy to make and healthy too. With Super Bowl right around the corner, cheer on your favorite team all the while enjoying tasty snacks that will liven up your tastebuds!


1 eggplant, large
1-2 garlic cloves, peeled
1/2 teaspoon salt
1/3 cup fresh lemon juice
4 tablespoons tahini
1 teaspoon olive oil
Italian parsley
pita bread, warm


1. Score eggplant for steam vents and char over an open flame or in a pan under a broiler until eggplant is cooked through and tender when pierced. Let cool. Scoop pulp from skin and set aside.

2. Smash garlic with the salt. Combine with the eggplant, lemon juice and tahini in a food processor. Prodess to blend and chop, leaving a little texture if desired. Spoon onto a large plate and spread thin, with the edges slight higher than the center. Drizzle the olive oil over the center and garnish with sprigs of parsley.

3. Serve with wedges of warm pita bread. (A relish plate of onion slices, olives, radishes, pickles and cucumbers can also be served with the baba ghanouj.)

Makes about 1-1/4 cups.

Recipe by Cece Sullivan