Baba Ghanoush

Baba Ghanoush


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Baba Ghanoush


2 Small Eggplants (1 Pound Each)

2 Thinly Sliced Garlic Cloves

2 Tablespoons Olive Oil

4 Teaspoons Fresh Lemon Juice

¼ Cup Tahini (Sesame Seed Paste)

½ Cup Plain Yogurt

½ Teaspoon Ground Cumin

1 Teaspoon Salt

¼ Teaspoon Freshly Ground Pepper

Preheat oven to 400° F.  With a knife, cut slits all over eggplants and insert garlic slices in the slits.  Place the eggplants in a baking pan and roast for 1 hour until the eggplant is collapsed and tender.  Remove from the oven and cool enough to handle.  Cut the eggplants in half.  Scoop out the flesh and place in a colander se over a bowl.  Discard the skin and let drain 10 minutes. 

Transfer the eggplant to a food processor with a knife blade attached.  Add the olive oil, lemon juice, salt and pepper.  Add the cumin, tahini and yogurt, pulsing to combine.  Spoon into a bowl and cover & refrigerate up to 4 hours.  Serve with toasted pita bread wedges.  Makes 2 cups


    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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