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Baba Ganouj

This classic Middle eastern dish was taught to me by Amin Bitar who serves up the best falafel in Philadelphia. Richly flavored, creamy and simple to make, this vegan appetizer recipe is luscious and so much better than anything you could buy. 


2 eggplants
1/2 cup shelled hempseeds
3 cloves garlic -- minced
2 tablespoons extra virgin olive oil
1/2 cup fresh flat leaf parsley -- minced
2 lemons -- zest and juice
1 pinch ground black pepper

Preheat the oven to 400 degrees. Prick each eggplant five to six times and placed directly on the oven racks. Bake for 45 to 50 minutes, or until tender. Remove and cool to the touch. Slice cold eggplant lengthwise and scoop out flesh and place in a mixing bowl. Using a fork, mash the eggplant, with the remaining ingredients creating a course mixture. Adjust the seasonings. Serve with pita or crackers.  


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