Baba Ghanoush

Eggplant is in season, very versatile, and yummy - and also just happens to be the main ingredient in this fabulous recipe for Baba Ghanoush. Bake eggplant on a baking sheet until skin is soft and flesh feels soft. Scoop the flesh into a colander, and press to extract excess liquid.

Ingredients Amount
Eggplant, baked 1
Tahini 2 Tbsp
Garlic cloves 1-2
Lemon juice 1 Tbsp
Salt 2 Tsp
Olive oil 1 Tbsp
Parsley, finely chopped 1 Tbsp

Directions

Bake eggplant on a baking sheet until skin is soft and flesh feels soft. Scoop the flesh into a colander, and press to extract excess liquid. Transfer eggplant to food processor and add tahini, garlic, lemon juice and salt. Pulse until smooth. Taste and adjust the lemon juice and salt. Transfer to a shallow bowl and garnish with olive oil and parsley.

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A Chi Running Love Letter

You may not remember me from your workshop in Austin. I was the older woman who struggled behind everyone else and spent much of the afternoon weeping.

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