Egg Plant RECIPES

Baba ghanoush

This recipe was sent in by Lynee Mulvihill.  Everyone loves Baba ghanoush!

Ingredients
  

Ingredients

  • 1 1/2 lbs firm eggplant
  • 1 1/2 tbsp tahini sesame paste
  • 1 lg garlic clove minced very finely
  • 1/3 cup onion minced very finely
  • 1/4 cup fresh lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp salt or more to taste
  • Ground pepper to taste

Instructions
 

Instructions

  • Roast eggplant on a foil lined cookie sheet or in a roasting pan in a 375degree oven for 30 mins or until soft.
  • Let cool.
  • Scoop out flesh onto a cutting board and mince finely.
  • In a medium bowl, combine tahini, garlic, onion, lemon juice and oil.
  • Add eggplant and combine.
  • Add salt and pepper and extra lemon juice to taste.
  • Refrigerate for 1 hour or more before serving for best flavour. It will keep refrigerated for up to 4 days in a sealed container.

Notes

Notes
this is adapted from the “vegetarian planet” cookbook by didi emmons. I pureed mine with a hand blender at the end for a few seconds to make the consistency a tad finer. I would imagine you can make it in a food processor as well if desired, or leave it all finely minced if you don’t have either.
Close Menu