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Baba Ganoush (Eggplant Dip)

(recipe, Carrie Floyd)

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This Middle Eastern classic makes a great appetizer. Taste as you go with the lemon juice; I like this dip really lemony, but you might prefer a little less tang.


  1. 4 medium eggplant, globe or Italian (to yield 2 cups cooked eggplant)
  2. 3 garlic cloves, peeled and chopped
  3. ¼ cup tahini (see Note)
  4. 2 Tbsp. extra-virgin olive oil
  5. Salt to taste
  6. Juice of 2 to 3 lemons
  7. Diced parsley for garnish (optional)


  1. Preheat the oven to 425 degrees.
  2. Prick the eggplant with a fork. Place them on a baking sheet and roast for about 30 minutes or until soft and squishy but not burned. Remove from the oven and let cool.
  3. Cut the eggplant in half and scoop out the roasted flesh; chop coarsely. Discard the skins.
  4. Purée cooked eggplant to a smooth consistency in a blender or food processor. Add garlic, tahini, olive oil, a pinch of salt, and the juice of two lemons; mix until blended. Season to taste with extra salt and lemon juice.
  5. Serve as a dip for raw sliced veggies or pita bread, or as a sandwich spread.


Tahini is a purée of roasted sesame seeds. Look for it in a jar or can at your grocery store; it's usually housed with Middle Eastern foods or on the same shelf as other nut butters, such as peanut butter.