The eggplants can also be cooked under a broiler. I like to serve this with toasted pita bread triangles. I tried this in a food processor and didn't like the texture as well.


  • 2 large eggplants
  • Juice of 2 lemons
  • 2 tablespoons tahini
  • Salt
  • 1 large clove garlic
  • 1/4 cup chopped parsley or pomegranate seeds
  • 2 tablespoons olive oil


Cook the eggplants until soft over charcoal or on top of a gas flame. If a gas unit is used, line the metal around the burner with aluminum foil. Place the whole, unpeeled eggplants over charcoal or over a slow-to-medium gas flame.
Cook the eggplants on all sides, turning as necessary, until soft throughout and the skin is charred. Eventually the eggplants will "collapse". Set them aside for one hour to cool.
Peel the eggplants and discard the skin. Put the flesh into a mixing bowl and immediately add the lemon juice. Mash well. Add the tahini and blend well. Add salt to taste.
Place the garlic clove between sheets of wax paper and mash and pound gently with a mallet or bottom of a skillet. The garlic should be mashed as fine as possible. Add to the eggplant mixture; stir well, and chill. Place in a flat serving dish and garnish with parsley or pomegranate seeds. Pour olive oil over the dish and serve as an appetizer.

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Submitted 6/13/05.
Source: NY Times International Cookbood
Submitted By: Joy Bowers
Baba Ghanouj