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Baba Ganoush

Serves 8 | 

A healthy, full flavored dish that's always a crowd pleaser.



Ingredients:

2 eggplants
1/2 cup tahini, more for taste
4 cloves garlic, minced
1/2 cup fresh lemon juice, plus more as needed
1/2 teaspoon ground cumin
Salt, to taste
2 tablespoons extra-virgin olive oil
3 tablespoons fresh flat-leaf parsley, chopped
1/2 cup black olives
Pita chips, for dipping

Directions:

  1. Prick the eggplant with a fork in several places and place on a grill or over the direct flame of a gas burner. Cook, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft. Transfer the eggplant to a baking sheet and bake at 350ºF until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. 
  2. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the tahini, the garlic, the lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. 
  3. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature with pita bread or pita chips.
Baba Ganoush
Serves 8
2 eggplants
1/2 cup tahini, more for taste
4 cloves garlic, minced
1/2 cup fresh lemon juice, plus more as needed
1/2 teaspoon ground cumin
Salt, to taste
2 tablespoons extra-virgin olive oil
3 tablespoons fresh flat-leaf parsley, chopped
1/2 cup black olives
Pita chips, for dipping
  1. Prick the eggplant with a fork in several places and place on a grill or over the direct flame of a gas burner. Cook, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft. Transfer the eggplant to a baking sheet and bake at 350ºF until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. 
  2. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the tahini, the garlic, the lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. 
  3. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature with pita bread or pita chips.
Cuisine: Middle Eastern
Season: Summer
Course: Dinner
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Baba Ganoush

Serves 8

Ingredients:

2 eggplants
1/2 cup tahini, more for taste
4 cloves garlic, minced
1/2 cup fresh lemon juice, plus more as needed
1/2 teaspoon ground cumin
Salt, to taste
2 tablespoons extra-virgin olive oil
3 tablespoons fresh flat-leaf parsley, chopped
1/2 cup black olives
Pita chips, for dipping

Baba Ganoush

2 eggplants
1/2 cup tahini, more for taste
4 cloves garlic, minced
1/2 cup fresh lemon juice, plus more as needed
1/2 teaspoon ground cumin
Salt, to taste
2 tablespoons extra-virgin olive oil
3 tablespoons fresh flat-leaf parsley, chopped
1/2 cup black olives
Pita chips, for dipping

Directions:

  1. Prick the eggplant with a fork in several places and place on a grill or over the direct flame of a gas burner. Cook, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft. Transfer the eggplant to a baking sheet and bake at 350ºF until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. 
  2. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the tahini, the garlic, the lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. 
  3. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature with pita bread or pita chips.

Baba Ganoush

Serves 8
  1. Prick the eggplant with a fork in several places and place on a grill or over the direct flame of a gas burner. Cook, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft. Transfer the eggplant to a baking sheet and bake at 350ºF until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. 
  2. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the tahini, the garlic, the lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. 
  3. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides. Serve at room temperature with pita bread or pita chips.
Cuisine: Middle Eastern
Season: Summer

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