Signature Dish of Ranee Mueller

My Mother's Baba Ghanooj

2 eggplants, halved lengthwise
4 large cloves garlic, peeled and chopped fine
juice of one lemon
2-3 Tbsp tahina
2 Tbsp olive oil
1/4 tsp freshly ground pepper
1/2 salt, or to taste

Place eggplant in baking pan, drizzle with olive oil and put under broiler until browned and cooked. Cool enough to handle with fingers. Scoop out the insides, seeds and all, and put in a large bowl. Using a hand-held (or regular, I find the Betty Crocker hand-held deal works better, though) blender, mix all ingredients into the eggplant until smooth. Let cool in refrigerator. (my husband will eat it nuked on a plate with the rest of his food)

Put in shallow bowl and garnish with chopped parsley and kalamata olives. Serve with warm pita bread.

Note: it is possible to blend the eggplant with the skins on (cut up in pieces first) with good results.

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