
Baba Ghanoush
A syrian side recipe imported from TheMealDB for the public beta catalog.
Ingredients
Scale the list for the number of people at your table.
- 4 large Egg Plants
- 2 cloves Garlic
- 2 teaspoons Kosher Salt
- 1 Lemon
- 3 tablespoons Tahini
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Greek Yogurt
- 1 pinch Cayenne Pepper
- 1 Leaf Mint
- 2 tablespoons Parsley
Steps
- 1Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
- 2Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
- 3When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
- 4Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
- 5Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.
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- v1
Imported from TheMealDB.
Ari Seed Kitchen · current version
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Latest saved change 1 was saved on Jul 5, 2026.
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