Baba Ghannouj

  • Serves

    makes About 4 Cups


The eggplant came to the Mediterranean from India about 1,500 years ago; this is an Egyptian version of an eggplant dish eaten all over the Middle East. Serve with toasted pita, if desired.


  • 2 (2-lb.) eggplants
  • 1 large clove garlic, peeled and minced
  • 2 tsp. ground cumin
  • Juice of 1 lemon
  • 5 tbsp. extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 14 cup finely chopped fresh parsley


Step 1

Preheat broiler. Prick eggplants all over with a fork, and char under broiler (or over gas flame), turning, until skin is blackened and pulp is soft, about 25 minutes.

Step 2

When eggplants are cool, cut in half and scrape pulp into a food processor. Add skin of one eggplant, garlic, cumin, lemon juice, and oil. Pulse until blended but not smooth. Season with salt and pepper; stir in parsley and serve.

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