Updated: Apr 28, 2020
A vegetarian classic, baba ganoush is a good vehicle for introducing the glorious eggplant into your diet. Serve this with warm pita triangles.
2 medium eggplants, about 3 pounds Oil ¼ cup tahini 1 teaspoon minced garlic 2 tablespoons lemon juice 2 tablespoons extra virgin olive oil 1 tablespoon minced fresh parsley Salt and pepper
Preheat the oven to 400°. Prick the skins of the eggplants with a fork. Lightly oil the eggplants and place them on a baking sheet. Roast the eggplants in the oven until they look withered and the flesh is soft, about 30 to 45 minutes. Remove the eggplants from the oven and let them cool. When the eggplants are cool enough to handle, remove the pulp from the skins. Squeeze the pulp gently to remove excess water. Chop the pulp very fine. Combine with the remaining ingredients in a medium mixing bowl. Taste the mixture and adjust the seasonings with salt and pepper. Makes 3 cups.