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Baba Ghanoush

Adapted from The Book of Jewish Food: An Odyssey From Samarkand to New York by Claudia Roden
  • minutes
  • Serves 4 to 6

INGREDIENTS

1

Eggplant, large

2 tbsp

Flat-leaf parsley

1

Garlic cloves

1

Lemon, Juice of

3 tbsp

Tahini

1

Kosher salt

1

Olive oil, Extra-virgin