Baba Ganoush

Share this post

Adapted from Veggie Venture blog

INGREDIENTS
1 globe eggplant
1–2 cloves garlic, minced
Juice of 1–2 lemons
2 tablespoons tahini
1/4 to 1/2 bunch of parsley
Salt and pepper to taste

PREPARATION

  • Wash eggplant but leave it whole. Prick the skin with a fork or knife tip in a few places so it won’t explode.
  • Broil or grill for about 30 minutes, turning every 7–8 minutes. The skin should be blackened. When done, the eggplant will start to deflate.
  • Slice off the stem end and let cool. Once cool to the touch, slice into the eggplant (it’ll be a little messy) and scrape the flesh off the skin (a grapefruit spoon works great if you have one).
  • Discard the skins and any big chunks of seeds, and let the flesh drain in a colander for 10–15 minutes.
  • In a food processor, mix eggplant flesh with remaining ingredients and process until smooth. Adjust to taste. Serve with toasted pita bread triangles or use as a spread.

Yields 1-1/4 cups. Prep time, 15 minutes; cook time, 30 minutes; finishing time,   15–20 minutes.

Sign up for our monthly newsletter

 

More recent articles:

Food:
Fun-loving fruit with antioxidants to boot
June 20, 2016
Food:
How (and why) to grill every fruit, every day
June 15, 2016
Food:
A tale of two cherries
June 7, 2016
Honeybees land at FruitGuys HQ
May 24, 2016
It's good for your body, good for your brain, and good for the world
May 24, 2016
Food:
All the goodness of pie without the crust
May 20, 2016
How to sleep when the temperature soars
May 12, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.