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Baba Ganoush

Author Adapted from "Garden Fresh Meals" by Better Homes and Gardens


  • 1 large eggplant
  • 2 tbsp lemon juice
  • 2 tbsp tahini (sesame seed paste)
  • 1 tbsp olive oil
  • 2 cloves garlic , minced
  • 1 tsp salt
  • 2 tbsp minced fresh parsley


  1. Preheat oven to 400 degrees F. Halve the eggplant lengthwise and place, cut side down, on a baking sheet lined with foil. Prick skin all over with a fork. Bake about 25 minutes or until deflated and tender when pierced with a fork.
  2. Scoop flesh from out of the eggplant halves and transfer to a blender or fod processor. Add lemon juice, tahini, olive oil, garlic and salt. Process or blend until smooth.
  3. Transfer to a bowl and add parsley. Serve with toasted pita bread or crackers.