- 2 medium eggplant.
- 3 large garlic cloves, minced.
- ¼ olive oil.
- 3 tbsp tahini paste.
- 2 tbsp lemon juice.
- ½ tsp salt.
- ¼ tsp black pepper.
- 1 tbsp fresh parsley, chopped, for garnish.
- 1 tbsp pomegranate seeds, for garnish.
Eggplant directions:
1- Preheat oven to 420 degrees F. Line a baking sheet with parchment paper, then set aside.
2- Prepare eggplants by slicing them in half lengthwise and cutting a few slits in the skin. Sprinkle the eggplant with salt and let it sit for 10 minutes to get rid of any bitterness, then dry it.
3- Brush the halved eggplants with olive oil, then place them on the prepared baking sheet, flesh side down.
4- Bake for 30 to 45 minutes or until the eggplant skin blackens and starts to wrinkle.
5- Let eggplant cool until easy to touch, about 10 to 15 minutes and remove the skin.
Baba ganoush directions:
1- In a food processor, add olive oil, tahini, lemon juice, garlic, salt and pepper. Mix until combined, about 2 to 3 minutes.
2- Add the eggplants to the food processor. Mix again for 1 minutes until slightly blended or desired consistency is reached, .
3- Transfer prepared baba ganoush to a serving bowl.
4- Drizzle baba ganoush with olive oil, garnish with fresh chopped parsley, and pomegranate seeds.
- ¼ olive oil.
- 3 tbsp tahini paste.
- 2 tbsp lemon juice.
- ½ tsp salt.
- ¼ tsp black pepper.
- 1 tbsp fresh parsley, chopped, for garnish.
- 1 tbsp pomegranate seeds, for garnish.
Eggplant directions:
1- Preheat oven to 420 degrees F. Line a baking sheet with parchment paper, then set aside.
2- Prepare eggplants by slicing them in half lengthwise and cutting a few slits in the skin. Sprinkle the eggplant with salt and let it sit for 10 minutes to get rid of any bitterness, then dry it.
3- Brush the halved eggplants with olive oil, then place them on the prepared baking sheet, flesh side down.
4- Bake for 30 to 45 minutes or until the eggplant skin blackens and starts to wrinkle.
5- Let eggplant cool until easy to touch, about 10 to 15 minutes and remove the skin.
Baba ganoush directions:
1- In a food processor, add olive oil, tahini, lemon juice, garlic, salt and pepper. Mix until combined, about 2 to 3 minutes.
2- Add the eggplants to the food processor. Mix again for 1 minutes until slightly blended or desired consistency is reached, .
3- Transfer prepared baba ganoush to a serving bowl.
4- Drizzle baba ganoush with olive oil, garnish with fresh chopped parsley, and pomegranate seeds.