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Baba Ghanoush

2 large or 3 medium eggplants, skin pricked with fork

3 Tbls Tahini

3 cloves garlic

juice of 1 lemon

1/4 cup extra virgin olive oil

1/8 cup fresh cilantro or parsley, chopped

Kosher salt and fresh ground black pepper, to taste, as well as any other spices such as smoked paprika, cumin, or cayenne

Grill or broil eggplant until skin is blackened/charred and shriveled, 25-30 minutes or so.  Let cool, then peel off skin and scrape out flesh into the bowl of a food processor.  Add the remaining ingredients and process until smooth.  Serve room temperature or chilled with pita triangles or tortilla strips, or spread on slices of baguette/crusty bread.

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