Monday, October 12, 2009


Ingredients:• 3 medium sized eggplants• olive oil• 3 tbsp lemon juice• 1 tsp Salt• 2 tsp minced fresh garlic• 3 tbsp sesame tahini• 1/4 c chopped parsley• 1/2 c toasted pine nuts.

Instructions: Preheat oven to 400 degrees F. Cut eggplants in half lengthwise. Cut criss-cross grooves in cut edges of eggplants. Brush cut edges with olive oil, allowing it to drizzle down in your criss-cross cuts. Place eggplants cut side up on a baking sheet and bake until tender (about 45 minutes). Remove from oven and scoop out the flesh. Feed the peelings to the chickens. Blend the flesh in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts.Yield: About 3 cups baba ganouj dip.

Originally posted on the Sisterhood of the Traveling Scarf blog by Maria Stahl, September, 2009.

1 comment:

Mrs. Mac said...

I tried a store bought version of this today and it was delicious .. can't wait to try making it from scrath at home.