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Baba Ghanoush

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Appetizer Ethnic Food proces Vegetables


  • 2 md Eggplant; (1 lb. total)
  • 2 tb Soy sauce
  • 3 tb Lemon juice
  • 3 ts Tahini
  • 2 tb Olive oil
  • 3 Cloves Garlic; pressed


Prick the eggplant all over and bake it at 350'-400' until they collapse (They should look like prunes) - an hour or more. When they have cooled, skin them and chop finely, sieving out the large seeds, if preferred. Add the other ingredients, except the tahini, and whisk well with a wire whisk. Stir in the tahini and chill well before using. This is good with corn chips or pita bread.
NOTES : Yields 2 Cup
Recipe by: The Bard's Table Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by Luke Murden <> on Aug 13, 1997