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Vegan Greek/Middle Eastern Recipes
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Baba Ganoush
From: Kristin Phillips

Recipe By: MasterCook Recipe Archives; Serving Size: 1

  • 2 large eggplants
  • 1/4 cup tahini
  • 1 small onion
  • 7 cloves garlic
  • 1 tablespoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • salt -- to taste
  • red pepper -- for garnish
Pierce the skin of the eggplant and placed on foil lined baking sheet under boiler.
Broil, turning once, until they are oozing and the skin is black on both sides.
Throw the eggplants in cold water and peel.
Drain the flesh and pop into a blender.
Add a *conservative* amount of all ingredients and blend on low, for a minute or two (until creamy and well-blended) you may have to add water to achieve desired consistency.
Adjust the seasoning by adding ingredients and blending and tasting.
Pour into a serving bowl and drizzle with some more olive oil and garnish with red pepper or paprika and a sprig of parsley.

Per serving: 807 Calories; 49g Fat (50% calories from fat); 23g Protein; 86g Carbohydrate; 0mg Cholesterol; 48mg Sodium