This is a print preview of "Baba Ghannouj (Eggplant Appetizer)" recipe.

Baba Ghannouj (Eggplant Appetizer) Recipe
by CookEatShare Cookbook

Baba Ghannouj (Eggplant Appetizer)

Wonderful dip! Also great on gyros or as part of a Mediterranean platter.

Rating: 0/5
Avg. 0/5 0 votes
  United States American
  Servings: 4


  • 6 eggplants
  • 2 lemons, juiced
  • 2 Tbsp. tahini
  • salt
  • 3 garlic cloves
  • 1/4 c. minced parsley, fresh
  • 2 Tbsp. extra virgin olive oil


  1. Cook eggplants, whole, on all sides, turning as necessary until they are soft throughout & the skin is charred.
  2. Set aside to cool for 1 hour.
  3. Peel eggplants and throw away skin. Place the flesh into a large mixing bowl.
  4. Add in lemon juice and tahini. Blend well, mashing the eggplant. Add in salt to taste.
  5. Finely chop the garlic cloves and add in to mashed eggplant.
  6. Stir well and chill.
  7. To serve, place in a flat serving dish and garnish with parsley. Pour extra virgin olive oil the top.