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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Baba Ganoush (Lebanon) Recipe

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This recipe for Baba Ganoush (Lebanon) is from The Fenstermaker-King Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggplants
1 tsp salt
3 Tbsp olive oil, plus more for drizzling (optional)
1/3 cup tahini
1 Tbsp lemon juice
1/2 tsp lemon zest
1/8 tsp cayenne pepper
Fresh parsley, chopped
Pitas
Directions:
Directions:
Heat oven to 450ºF. Trim eggplants and slice in half lengthwise. Sprinkle cut sides with 1/4 tsp of the salt and 1 Tbsp of the oil. Place cut sides down on a foil-lined baking sheet. Roast for 30 minutes, or until eggplant flesh is soft and skin has begun to collapse. Cool slightly. Scoop out flesh and break into bite-size pieces with a fork; discard skins.

Stir in tahini, lemon juice, lemon zest, cayenne, remaining oil and remaining 3/4 tsp salt. Garnish with fresh chopped parsley and, if desired, drizzle with olive oil. Serve with pitas, grilled, if desired, and cut into wedges.
Personal Notes:
Personal Notes:
Makes: 2 cups. Prep: 10 minutes. Roast: 30 minutes.

 

 

 

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