Baba Ghanoush
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
2 cups
- Serves:
- 6
ingredients
- 1 large eggplant, roasted
- 1 (14 ounce) can garbanzo beans, rinsed (optional)
- 2 -3 garlic cloves, minced
- 2 -3 tablespoons lemon juice (1 medium lemon)
- 3 tablespoons tahini
- 1 teaspoon salt
- 1⁄4 cup olive oil
- 2 tablespoons dried parsley
directions
- Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses.
- Scoop the flesh out (everything but the skin), and add it to the food processor.
- Add the other ingredients, and pulse until smooth.
- Serve in a pita, or as a dip.
- Note: this can be made without the garbanzos, but I like the flavor and texture they add.
- You can use roasted garlic for a smoother taste - just wrap a head of garlic in aluminum foil and put it in with the eggplant!
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Reviews
-
The 5 stars are for my slightly modified version.... I didn't have any 'bonzo beans, nor did I have chick peas, nor ceci.... but wanted to try adding beans, so I used a can of white kidney beans, and it came out great. Also, I cooked my eggplant in the oven, but under the broiler, until the skin was getting a bit crusty. Added a pinch of red chili pepper for some bite, and used fresh parsley. Mixed it with a potato masher, not food processor, so it was slightly lumpy, which I prefer.
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Excellent. I subbed almond butter and a bit of toasted sesame oil and some ground toasted sesame seeds for the tahini (I think any nut butter would do fine, but almond butter is a pretty good sub since it's so mild). Also, added a touch of sriracha hot sauce. Tasted just like a restaurant, so I'm sold on it! I left out the garbanzos.
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This is an easy and absolutely wonderful recipe. It is EASY! I followed this exactly almost except that I used mint leaves (more traditional) as my wife does not care much for parsley. To smooth out the garlic, I roasted a head it in a piece of foil with the eggplant. To give it some "heat", I roasted a small jalapeno pepper with it and used a little less than half of it as I added and tasted it to just give the dish a punch without being hot. This will definitely be a repeat recipe as it was met with rave reviews from my wife and neighbor. Jim in So. Calif.
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Tweaks
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Excellent. I subbed almond butter and a bit of toasted sesame oil and some ground toasted sesame seeds for the tahini (I think any nut butter would do fine, but almond butter is a pretty good sub since it's so mild). Also, added a touch of sriracha hot sauce. Tasted just like a restaurant, so I'm sold on it! I left out the garbanzos.
RECIPE SUBMITTED BY
Special Ed
United States
Software geek that loves to cook. Breakfast, lunch, dinner, daughter's wedding, showers, parties for 6-100... I'm in!
Trying to chart a course for my Sweet Wife and I into our second half-century: low carbs, high fiber, living well. I sneak in a batch of homebrew a few times a year too :o)