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Baba Ghanouj #2

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  • 1 md Eggplant
  • Olive oil
  • 5 ts Tahini
  • 1 ts Lemon juice
  • 1 ts ;Water
  • 3/4 ts Salt
  • 1/4 ts Garlic powder


Bake eggplant at 350 deg. for 1 1/2 - 2 hours, until it is quite soft.
Let eggplant cool; then slit skin & scoop out all the pulp.
Place in a small bowl. Cover with 1 or 2 Tbl olive oil and refrigerate for at least 3 hours.
Remove from refrigerator & mince well. Add tahini, lemon juice, water, salt, and garlic powder. Blend well. Stir in 1-2 tsp of olive oil and serve cold. 1/4 tsp (or more) cumin may be added for a still stronger Middle Eastern flavor.
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