Baba Ganoush
 
Prep time
Cook time
Total time
 
Classic Baba Ganoush.
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Adapted From: Alexander, Nanci. "Baba Ganoush". The Sublime Restaurant Cookbook.
Serves: 4-6 servings
Ingredients
  • 1 large eggplant
  • 1 tbsp extra virgin olive oil
  • ⅛ cup chopped flat leaf parsley
  • ⅛ cup finely chopped red onion
  • 2 tbsp freshly squeezed lemon juice
  • 3 cloves garlic pressed
  • 1 tbsp tahini
  • 1 tsp ground cumin
  • ¼ tsp salt
  • pepper to taste
Instructions
  1. Preheat the oven to 400 F (200C).
  2. Place the eggplant on a baking sheet and use a brush to cover it with the oil.
  3. Bake for 45 minutes until it is soft.
  4. Remove it from the oven and allow it to cool.
  5. Meanwhile mix the chopped onion, parsley, lemon juice, garlic, tahini, cumin, and salt well.
  6. Once the eggplant has cooled cut it in half lengthwise and scoop out all the flesh, discarding the skin.
  7. Roughly chop the eggplant flesh and combine it with the other mixture.
  8. Season with pepper to taste.
  9. Serve immediately (with crackers, chips or veggies) or refrigerate until needed.
  10. It will last up to 5 days in the fridge.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/02/10/baba-ganoush/