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Sue's Baba Ghanoush

By: Sue Flowers

"This is a healthy and delicious Middle Eastern recipe that can be used as a dip with pita bread or served as a side dish. Sometimes I like to add parsley to this dish. Just chop up the parsley with the other ingredients. It makes it look pretty and taste good! Enjoy!"

Rate/Review | Read Reviews (13)

Prep Time:
20 Min

Cook Time:
6 Min

Ready In:
1 Hr 26 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 cups

Ingredients

1 large eggplant
2 tablespoons tahini
1/4 cup lemon juice
1 tablespoon minced garlic
1/3 cup olive oil
salt to taste

Directions

Pierce the eggplant 4 or 5 times with the tip of a paring knife. Microwave on High for 6 to 8 minutes until softened, then place on a plate, and allow to cool to room temperature.
Peel off the skin and stem, discard. Roughly chop the eggplant and place into the bowl of a blender along with the tahini, lemon juice, garlic, and olive oil. Puree until smooth, adding water if needed to make a thick paste; season to taste with salt.