↞ recipe box start page
Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
Serves 4-6
Ingredients
3 eggplant (about 2 pounds)
3 cloves garlic, crushed
1/3 cup extra-virgin olive oil, plus extra for drizzling
1/4 cup chopped parsley, plus extra for garnish
1/4 cup tahini *see note
2 tablespoons freshly squeezed lemon juice
sea salt
Directions
If using the grill or gas stove, place eggplant directly over the heat source, rotating frequently, until thoroughly charred. Wrap eggplant in foil and let rest 10 minutes.
If using the broiler, place eggplant on a lined baking sheet and roast, turning occasionally, until charred and tender. About 1 hour. Wrap in aluminum foil and let rest 10 minutes.
Peel charred skin off of eggplants, or cut eggplants in half and use a spoon to scoop out inner flesh. Place cooked eggplant in a cheese cloth or clean dish towel and gently squeeze out excess moisture.
Transfer flesh to food processor. Make sure to discard charred outer skin and remove any stray pieces from the food processor.
Add garlic and lemon juice to food processor and pulse for 10-15 seconds to incorporate everything. Scrape down the sides of bowl.
Add parsley and 1 pinch salt to mixture and pulse to blend.
While pulsing, pour in tahini and pulse until semi-smooth. Then, drizzle in olive oil.
Mixture should be light in color and creamy. Taste and add sea salt and olive oil to your liking.
Serve at room temperature with fresh pita triangles or vegetables. Store, refrigerated, in an airtight container for up to 5 days.
*Note
Make your own tahini
4 cups sesame seeds
1⁄4-1⁄2 cup vegetable oil
DIRECTIONS
Preheat the oven to 350°.
Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes.
Do not brown.
Cool.
Put the sesame seeds in a blender or food processor fitted with the metal blade.
Add the vegetable oil.
Process to a smooth paste, about 5 minutes.
Add more oil if necessary, to bring the paste to a thick pouring consistency.
Tahini will keep stored in a tightly covered jar in the refrigerator for several months.
Cut recipe in half, if you would not use this much
view more member recipes
Baba Ganoush
view my recipes
print
save
Category: Appetizers and Dips
Prep Time: Cook Time: Total Time:
Serves 4-6
Ingredients
3 eggplant (about 2 pounds)
3 cloves garlic, crushed
1/3 cup extra-virgin olive oil, plus extra for drizzling
1/4 cup chopped parsley, plus extra for garnish
1/4 cup tahini *see note
2 tablespoons freshly squeezed lemon juice
sea salt
Directions
If using the grill or gas stove, place eggplant directly over the heat source, rotating frequently, until thoroughly charred. Wrap eggplant in foil and let rest 10 minutes.
If using the broiler, place eggplant on a lined baking sheet and roast, turning occasionally, until charred and tender. About 1 hour. Wrap in aluminum foil and let rest 10 minutes.
Peel charred skin off of eggplants, or cut eggplants in half and use a spoon to scoop out inner flesh. Place cooked eggplant in a cheese cloth or clean dish towel and gently squeeze out excess moisture.
Transfer flesh to food processor. Make sure to discard charred outer skin and remove any stray pieces from the food processor.
Add garlic and lemon juice to food processor and pulse for 10-15 seconds to incorporate everything. Scrape down the sides of bowl.
Add parsley and 1 pinch salt to mixture and pulse to blend.
While pulsing, pour in tahini and pulse until semi-smooth. Then, drizzle in olive oil.
Mixture should be light in color and creamy. Taste and add sea salt and olive oil to your liking.
Serve at room temperature with fresh pita triangles or vegetables. Store, refrigerated, in an airtight container for up to 5 days.
*Note
Make your own tahini
4 cups sesame seeds
1⁄4-1⁄2 cup vegetable oil
DIRECTIONS
Preheat the oven to 350°.
Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes.
Do not brown.
Cool.
Put the sesame seeds in a blender or food processor fitted with the metal blade.
Add the vegetable oil.
Process to a smooth paste, about 5 minutes.
Add more oil if necessary, to bring the paste to a thick pouring consistency.
Tahini will keep stored in a tightly covered jar in the refrigerator for several months.
Cut recipe in half, if you would not use this much
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Baba Ganoush
by suemunzlinger
Serves 4-6 Ingredients 3 eggplant (about 2 pounds) 3 cloves garlic, crushed 1/3 cup extra-virgin olive oil, plus extra for drizzling 1/4 cup chopped parsley, plus extra for garnish 1/4 cup t
by suemunzlinger
Serves 4-6 Ingredients 3 eggplant (about 2 pounds) 3 cloves garlic, crushed 1/3 cup extra-virgin olive oil, plus extra for drizzling 1/4 cup chopped parsley, plus extra for garnish 1/4 cup t
Rum Baba
by kathiecooks
4 squares (1 oz size each) unsweetened chocolate, chopped 3 squares (1 oz size each) semisweet chocolate, chopped 3/4 cup butter 1 1/2 cup granulated sugar 3 eggs 1/2 teaspoon mint extract 1 1
by kathiecooks
4 squares (1 oz size each) unsweetened chocolate, chopped 3 squares (1 oz size each) semisweet chocolate, chopped 3/4 cup butter 1 1/2 cup granulated sugar 3 eggs 1/2 teaspoon mint extract 1 1
Baba Ghanoush
by kathiecooks
2 eggplants (about 1 1/2 lbs each) 1 tablespoon tahini Juice of one lemon 2 cloves garlic, minced 3 teaspoons chopped flat leaf parsley, divided 2 teaspoons chopped fresh mint leaves Sal
by kathiecooks
2 eggplants (about 1 1/2 lbs each) 1 tablespoon tahini Juice of one lemon 2 cloves garlic, minced 3 teaspoons chopped flat leaf parsley, divided 2 teaspoons chopped fresh mint leaves Sal
Baba Ghanouj (eggplant Dip)
by kathiecooks
1 fancy eggplant (slightly over 1 pound) 4 to 6 cloves garlic, peeled Juice of 1 1/2 lemons 3 tablespoons tahini 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons extra virgin ol
by kathiecooks
1 fancy eggplant (slightly over 1 pound) 4 to 6 cloves garlic, peeled Juice of 1 1/2 lemons 3 tablespoons tahini 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons extra virgin ol
view more member recipes