Baba Ganouj

1 eggplant
3 teaspoons lemon juice
1/4 cup tahini
2 garlic clove
1/4 cup parsley sprigs — minced
1/2 teaspoon salt
2 tablespoons green onion — minced
black pepper — to taste
1 1/2 teaspoon olive oil


Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and prick it all over with a fork. Place it directly on an oven rack and let it roast until completely pooped (about 45 minutes). When it is sagging, wrinkled, crumpled, and totally soft, you’ll know it’s ready. Remove it from the oven, and let cool. Scoop the insides out and mash well. Combine with rest of ingredients, except olive oil. Chill well. Drizzle the oil over the top before serving. Serve with assorted crackers.

This recipe for Baba Ganouj serves/makes 12

Notes: I think I could have cooked the eggplant longer. I also think it might be a bit heavy on the tahini, either that or I could have used a larger eggplant. I never knew how easy baba ganouj was, or contemplated how to make it! It’s super-easy, a great way to get an eggplant in, and I can’t believe I haven’t done this before. Fat content is a bit of a concern, but I bet it would taste better with less tahini anyway.