Baba Ganouj
  • 2 lbs. Eggplant
  • 6 Tbsp. Freshly Squeezed Lemon Juice
  • 4 Tbsp. Tahini (Sesame Seed Paste)
  • 2 Cloves Garlic
  • 2 Tbsp. Chopped Fresh Parsley
  • 1 ½ tsp. Salt
  • 2 Tbsp. Olive Oil
  1. Preheat oven to 400º F.
  2. Pierce the skins of the eggplant several times with a fork and place them on a baking sheet
  3. Bake the whole eggplants about 1 hour until they are wrinkly on the outside
  4. Let stand until cool enough to handle
  5. Scoop or squeeze out the insides of the eggplant into a food processor
  6. Add the lemon juice, tahini, garlic, parsley and salt and blend until smooth
  7. With the machine running, gradually add the olive oil
  8. Serve as a dip for veggies or chips or use as a spread for pita sandwiches
Recipe by Wolff's Apple House at