Baba Ghanoush

Name: Baba Ghanoush
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 medium-sized eggplants; ½ cup of raw tahini; 1 tablespoon lemon juice; 2 small cloves garlic, minced (cut very, very small); Kosher salt, to taste; Freshly cracked black pepper (optional), to taste; Extra virgin olive oil, for garnish; Fresh parsley, for garnish

jamiegeller.com

Your recipes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Jewlish by Jamie

eggplant low carb holidays

Ingredients

Remove All · Remove Spices · Remove Staples

2 medium-sized eggplants½ cup of raw tahini1 tablespoon lemon juice2 small cloves garlic, minced (cut very, very small)Kosher salt, to tasteFreshly cracked black pepper (optional), to tasteExtra virgin olive oil, for garnishFresh parsley, for garnish

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.