Ingredients
-
3
-
1
-
1/4
-
1/4
-
2 - 3
-
3
-
-
6
-
-
-
-
-
-
-
Directions
Baba Ghanoush – Rachael Ray, From Everyday with Rachael Ray Magazine , Hits the spot!, This was excellent ! I doubled the garlic because my DH loves double the garlic in ANY thing I processed it first for about 30 seconds I washed the cilantro and put it through the salad spinner, blotted with paper towels and added to the garic and processed them together for another 30 seconds and then I added all the other ingredients except salt We are putting this one in the Faves book Thanks !
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Steps
|
1
Done
|
Preheat the Oven to 400f Prick the Eggplants All Over With a Fork and Place on a Baking Sheet. |
|
2
Done
|
Bake, Flipping Once, Until Skin Shrivels and Flesh Softens, About 35 Minutes. Let Cool, About a Half-Hour or So. Remove and Discard the Stems and Skin. Cut Eggplant Into Large Chunks and Drain Any Excess Liquid. |
|
3
Done
|
Using a Food Processor, Puree the Eggplant, Parsley, Lemon Juice, Tahini, Garlic, and 2 Tablespoons Olive Oil. Season With Salt and Pepper and Add More Lemon Juice to Taste. |
|
4
Done
|
Transfer the Baba Ghanoush to a Bowl, Drizzle With the Remaining 1 Tablespoon Olive Oil and Serve With the Pita Wedges For Dipping. |
|
5
Done
|
Prep Time Does not Include Time to Cool Eggplants. |
