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Ingredients For Baba Ghanough Recipe:

2 large eggplants
2 garlic cloves
4 tbsp tahini
Juice from 1 lemon
1/4 tsp salt

Directions On How To Make Baba Ghanough At Home:

Preheat oven to 425F.  Prick the eggplants in several spots with a knife (so they don’t explode in the oven).  Put the eggplants on a baking sheet and bake for 30 minutes, or until very soft.

Remove the eggplants from the oven.  Wait till they are cool enough to handle (I just run cold water over them to speed up the process).  Cut the eggplants in half lenghwise.  Scoop the flesh out with a fork and put in a bowl.  Discard the skin.

Chop the eggplant flesh and put in a fine-mesh colander.  Put the colander over a sink, and press on the eggplant with your hands to squeeze the juices out.

Put eggplant, tahini, lemon juice, garlic and salt in a food processor.  Process until smooth. 

Serve baba ghanough with warmed pita bread for dipping.

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Tags: appetizer, dip, eggplant, mediterranean food, middle eastern food, vegan

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