Sara Dhanani

Baba Ganoush

In Appetizers, Favorite Recipes on October 11, 2010 at 1:40 am


1 pound eggplant( 3 Japanese eggplants or 1 large eggplant)

2 cloves garlic
Juice of 1 to 2 lemons – I used 2 lemons,
2 tablespoons tahini – stir it well first
1/4 bunch of parsley (optional)
Salt & pepper to taste


Grill whole eggplant on stove top or barbecue grill. The skin should be blackened. Slice off the stem end, let cool until you can handle it. Scope the flesh off the skin. Discard the skin.

In a food processor, mix the eggplant flesh with all the remaining ingredients and process til smooth.

Makes 1 1/4 cups

  1. Hey I didn’t know you had a blog! Will be trying some of these yummy things soon!

    • Hey Nush, I’ve had it for a while. Just don’t get enough time to work on it. Let me know if you try any of the recipes. Always ready for some professional critique!

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