Categories Dairy Garlic Vegetable Appetizer Broil Vegetarian Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 5 cups
Number Of Ingredients 11
Steps:
- Preheat broiler or prepare grill.
- Prick eggplants in several places with a fork. On a broiler pan or in a shallow baking pan broil eggplants about 3 to 4 inches from heat, turning every 10 to 15 minutes, 45 to 55 minutes, or until charred all over and very soft. (Alternatively, grill eggplants on a well-oiled rack set 5 to 6 inches over glowing coals in same manner.) Cool eggplants until they can be handled and peel off and discard skin, Transfer pulp to a colander set over a bowl. Let eggplant pulp drain 20 minutes and discard any liquid on bowl.
- In a food processor blend lemon juice, vinegar, garlic, and salt to taste until smooth. Add eggplant pulp and pulse until a coarse purée. Add tahini and sour cream and pulse just until combined well.
- Transfer baba ghanouj to a shallow bowl and drizzle with oil. Serve baba ghanouj with accompaniments.
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