The Pioneer Woman Tasty Kitchen
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Baba Ghanoush

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Level: Easy

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Description

This is a great way to use fresh eggplant from your garden or market.

Ingredients

  • 1-½ pound Eggplant, About 1 Large Or 3 Small
  • ½ cups Freshly Squeezed Lemon Juice
  • ½ teaspoons Salt
  • 3 cloves Garlic, Minced
  • ½ cups Tahini
  • Optional Garnishes: A Drizzle Of Good Quality Olive Oil, Chopped Mixed Olives , Roasted Red Pepper Or Fresh Parsley

Preparation

Preheat oven to 400 degrees F.

Pierce the whole eggplant(s) to vent the steam while baking. Place the eggplants on a foil lined pan and bake for 40-50 minutes turning half way through. The eggplant will be very soft when done. Set aside to cool until it is easy to handle.

Then, slit open the eggplants and scoop out the flesh into a medium-sized bowl. Discard peel.

Using a fork, mash the eggplant until only a few small chunks remain. Note: You may use a food processor for this step.

Stir in the lemon juice, salt, garlic and tahini until thoroughly combined.

Pour into your serving dish and drizzle with a couple of tablespoons of good quality olive oil.

Add optional topping if desired and serve with crusty bread or pita.

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