The Pioneer Woman Tasty Kitchen
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Baba Ghanoush, Baby!

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

This traditional Middle Eastern eggplant spread is to die for.

Ingredients

  • 3 whole Medium Eggplants
  • 4 Tablespoons Tahini
  • 4 cloves Garlic, Finely Minced
  • ¼ cups Lemon Juice
  • 3 Tablespoons Extra Virgin Olive Oil (good Quality)
  • ⅓ cups Fresh Parsley, Minced

Preparation

IMPORTANT: Prick the surface of each eggplant several times with the tines of a fork.
On the grill or under the broiler (set to high) blacken/char the eggplant for 25 minutes or so. You want the skin to be completely shriveled and dark, and the eggplant almost fall-apart tender. Just when you think it’s shriveled, let it go another five minutes.
Set them aside to cool slightly.
When cool, peel off skin enough to get a spoon into each eggplant and scrape out the flesh into a bowl. Try to get as much as you can, even the stuff that’s stuck to the inside of the skin. (This process is a total mess, so don’t worry.)
Mash eggplant with a fork. A few large chunks are fine, but try to get it to a relatively smooth texture without being totally pureed.
Add in all other ingredients, stirring and tasting before adjusting seasonings or other ingredients. Don’t undersalt!
Serve with pita triangles, baguette slices, chips, crusty French bread…or with a spoon.

7 Comments

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habitat67 on 9.4.2010

PERFECT! I love it. It was super easy to make toooo!

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Patti on 7.9.2010

I was eager to try this, since I love eggplant – but this outdid my expectations by far!

I don’t know how you do it, but every single one of your recipes that I’ve tried became and instant favorite, this definitely included.

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tulipan on 2.6.2010

Excellent! We make this regularly! Kids enjoy stabbing the eggplant and then scooping out the ‘slime.’ Husband is allergic to garlic, so we use hot pepper paste (Korean) or roasted red peppers for extra oomph, instead.

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jodicooks on 11.3.2009

Eggplant was new to me, so this was an experiment. It was good, but it needed more salt. I thought I had added enough, but after it sat for a while, I think it would have benefited from more. I don’t know how much I added, so just make sure you check it again when you serve it.

I also used a food processor to do the mashing for me and that turned out to be fast and easy. Just be careful not to over-process it. Mine was still a little chunky.

It was a new flavor for me and it was very good. Thanks!

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noeplacelikehome on 11.1.2009

Very good. Loved it. Will be making it again.

3 Reviews

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kitchenlovenest on 7.19.2011

Loved it! I ate it with blue corn chips while watching “My So-Called Life.” Perfection.

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BennMary on 8.25.2010

Love it! I wish I could can it and give it away with a spoon on the side :)

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lizzy on 5.18.2010

This dip is outstanding! Totally addictive! I have to admit that I was worried about the texture when I scooped the insides out of the roasted eggplant…scary! It turned out amazing though, especially after it had been in the fridge for a while to get cold. We ate it on a sliced baguette and also used it as a condiment for pitas with falafel balls. It was absolutely delicious and everyone loved it!

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