• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

Baba Ganoush

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 9 1/2 lb Eggplants
  • 2 c Fresh lemon juice
  • 2 c Tahini
  • 12 md Garlic cloves; minced, or
  • -more to taste
  • 1 c Fresh parsley; finely
  • -chopped
  • 1 tb Salt
  • ---to serve---
  • Leaf lettuce
  • 12 Pita bread rounds; lightly
  • -toasted and halved
  • 3 lb Feta cheese; crumbled (3
  • -qts)


1. Pierce the skins of the eggplants several times and place them on a
baking sheet. Bake at 400F for 40 minutes to 1 hour, or until the outsides
crinkle and the insides become very soft.

2. When the eggplants are cool enough to handle, scoop out the insides.

3. Using a food processor puree the pulp with the lemon juice, tahini,
garlic, parsley, and salt until smooth. Cool to room temperature.

4. Line a warmed pita pocket with leaf lettuce, spoon in the baby and serve
as is, or, if desired, top with a sprinkling of feta cheese.

Meal Planning: *preparation Time: 15 minutes; Baking Time: 40 minutes.
Serve with soup or salad. *Smoky eggplant flavor and creamy texture of
tahini with lemon also makes a good dip with crudites. Prepare as a side
dish for a Middle Eastern Combo Plate with Hummus (79) or White Bean Dip
(87) and Carrot Salad (p321) *For a nondairy alternative, top with chopped
fresh tomatoes, chopped black olives, and alfalfa sprouts. Per 6-oz serving
with pita: 247 cals, 11.3 g fat, 496 mg sodium.

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