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Eggplant Dip - Baba Ghanouj

1 large Italian eggplant or 2-3 slender Asian eggplants

¼ - ½ c. tahini (roasted sesame spread) or sesame oil

juice of 1 lemon, or to taste

1 clove garlic, minced

¼ c. chopped fresh parsley

salt to taste


Cut eggplants in half and brush cut side with olive oil. Bake in the oven, cut side down at 350 for 30-45 minutes, until tender and skin is wrinkled. Or for even better flavor, roast on the grill, whole or cut side up, until tender. Let cool. Scoop out flesh and place in food processor with the rest of the ingredients. Adjust seasonings to taste. Sprinkle with a few drops of olive oil and dashes of ground cumin or paprika.

Great as a dip with pita bread, crackers, or veggies. Also nice as a sandwich spread.

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