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Baba Ganoush

Course Snack
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 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.