Spicy Baba Ganoush
Lebanese eggplant dish that is creamy with a touch of spice.
Equipment
- 1 Cookie sheet/roasting pan
- aluminum foil
- blender
- knife
Ingredients
- 3 1 lb. eggplants
- 1 Bulb garlic clove will use 2-3 of it and save the rest for later
- olive oil
- ½ Cup tahini
- ¼ Cup flat leaf parsley
- ¼ Cup lemon juice about 3 lemons
- ½ Tsp crushed red pepper
- Dash hot chili oil for the top
Instructions
- Preheat the oven to 425 degrees. Cut the top of the eggplant off at the stem. Cut down the center length-wise. Cut the bulb of garlic in half (horizontal on the bulb).
- Place eggplant and garlic bulb on a cookie sheet and cover with olive oil and salt and pepper. Cook for 30 minutes or until roasted, being careful they don’t burn.
- After roasting, let cool for 10 minutes. Peel the skin off and discard.
- Place peeled eggplant in a blender. Add 3 garlic cloves to the blender (the rest you can save), tahini, parsley, lemon juice, and a dash of red pepper. Pulse until blended well, still leaving some eggplant chunks.
- Place into a bowl, and garnish with red pepper and hot chili oil. Eat with a sandwich or as an appetizer. Is good for up to 5 days in the refrigerator.
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