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Baba Ganoush
Course
Snack
Cuisine
Mediterranean
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
4
Ingredients
2
lb
Italian eggplant
1
tbsp
garlic
minced
2
tbsp
lemon juice
1/4
cup
tahini paste
1/3
cup
olive oil
extra virgin
1/4
cup
fresh parsley
chopped
kosher salt to taste
Instructions
Split the eggplant and roast in a 350-degree oven cut side down for approx. 1 hour
To keep the eggplant from drying up too much pour about 2 cups water in the pan with the eggplant
Once the eggplant is tender, cool slightly. Scoop the flesh out into a strainer and drain excess liquid
Puree all the ingredients in a food processor till just smooth
Adjust seasoning to your desired taste
Chill and serve with toasted pita wedges
Notes
The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.