Yield: about 2-1/2 cups
This spin on classic baba ghanoush amps up the citrus flavor. Serve with fresh
vegetables, pita chips, or crackers.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I didn't change anything except to add some fresh lemon thyme along with the parsley. This was good, not great.
I did take the prior reviewer's advice and remembered to prick the eggplant before baking. After splitting the baked eggplant, I also removed the seed pockets before processing. As we are both eggplant skeptics, we were quite pleasantly surprised by the tastiness of the dip. Our guests also loved it. It does, however, need a good bit more salt than we typically use in cooking.
WARNING: I should have known better, having roasted eggplant before. Be sure to prick it with a fork several times. My eggplant just exploded in the oven because I forgot to do that.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.