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baba ghanoush

jamiegeller.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 2

With a fork, prick a couple holes in the eggplants. Wrap each eggplant in two layers of aluminum foil. Place them directly on a stovetop flame on medium heat for about twenty minutes, rotating every 5 minutes, until they smell very smoky. Or, you can use a grill and skip the foil.

Step 3

Allow the eggplants to cool.

Step 4

Over the sink, unwrap the foil and place the eggplants in a strainer. Peel off the skin with your hands and sliced the eggplants in half. Some liquid will drain out into the sink. Remove the seeds (optional- sometimes the seeds are bitter).

Step 5

Place the eggplant in a bowl. Add raw tahini, lemon juice, garlic and salt.

Step 6

Mash with a fork. If it’s too liquidy, add more tahini. Taste and adjust lemon and salt to taste.

Step 7

Garnish with parsley and serve cold, room temperature or warm.