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Baba Ganoojh


Ready In: 90 Minutes
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Wash and dry the eggplant and cut it in half lengthwise. Slash it lightly and sprinkle with a little coarse salt. Let it rest for an hour.
  • Squeeze the eggplant and blot it dry with paper towels. Brush the cut surfaces with olive oil.
  • Broil under medium flame first the cut side, then the skin side, until the eggplant is tender when pierced with a kitchen fork.
  • Remove, cool slightly, and scrape the flesh from the skin with a large metal spoon.
  • Spin the garlic cloves in a food processor with the teaspoon of salt.
  • Add the eggplant flesh, the tahini, lemon juice, and cumin. Puree until smooth.
  • Put the puree into a shallow bowl and decorate the perimeter with the minced parsley and olives, or serve olives on the side.
  •  SAVE