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Baba Ghanoush with Pita


  • 12 eggplants
  • 3 garlic cloves
  • 7 tsp tahini
  • Juice of a lemon
  • Salt and pepper to taste
  • 1 cucumber, peeled and sliced thin
  • 1 tomato – seeds removed, chopped
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • Salt – to taste
  • Pepper – to taste
  • Sweet peppers


For the baba ghanoush

  1. Everything can be adjusted in this recipe to get it to taste exactly the way you want. More garlic, more eggplant, whatever…
  2. Heat your oven to broil and place the eggplants (whole) on a baking sheet. Char the outside of the eggplants until they deflate. Turn them frequently with tongs. This will take 10-15 minutes. Place them in a large bowl and cover with a kitchen towel for 30 minutes. Peel off the skin and place the “meat” in a food processor (or finely chop).
  3. Add the garlic, tahini, lemon juice, salt & pepper either to the food processor (and blend until smooth) or mix into eggplant by hand.
  4. Serve with pita triangles.

For the cucumber salad

  1. Combine cucumber, tomato, olive oil, vinegar, salt and pepper.

For the peppers

  1. Wash and dry the peppers, cut off the tops, and cut in half, removing seeds and membranes.
  2. Place on a baking sheet and put under the broiler until the skin is blackened and blistered.
  3. Place them in a plastic bag and let sit for 10 minutes.
  4. Remove the skin (it should slip right off at this point), and cut into the size of strips you desire.
  5. Place in a bowl with the minced garlic, a little salt and pepper and enough oil to lightly coat.