More Great Recipes: Vegetable

BabaGhanoush


User Avatar
Member since 2010

Serves | Prep Time | Cook Time

Ingredients

2 medium eggplants (about 2-1/2 pounds)
1 garlic clove, chopped
4 tablespoons tahini (sesame-seed paste)
3 tablespoons freshly squeezed lemon juice
1 teaspoon salt
1/8 tsp ground cumin
Pinch of freshly ground pepper
2 tablespoons olive oil
Chopped fresh flat-leaf parsley, for garnish


1. Preheat oven to broil. Place eggplants on a rimmed baking sheet lined with aluminum foil. Broil until skin is charred, turning as each side blackens, about 12 minutes.


2. Reduce oven heat to 425 degrees. Continue cooking until flesh is very soft, 12 to 15 minutes. remove from oven, and let stand until cool enough to handle. Slit open eggplants. Scrape out seeds with spoon (don't worry if some seeds remain), and discard. Slice off tops, and remove skins. discard.


3. Place flesh in a food processor, and pulse until smooth. Add remaining ingredients except parsley. pulse a few more times to combine. Transfer to a serving bowl, and garnish with parsley. Serve immediately.


Makes 2-1/4 cups.


Pairs Well With


Notes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11254 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51071 Downloads
FREE
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls