Name: Minted Baba Ghanoush
Yield: 1
Ingredients: 2 eggplants -; 1 clove garlic -; 3 tbsp. fresh lemon juice -; 2 tbsp. olive oil -; 1 tbsp. tahini -; 1 tsp. kosher salt -; 2 tbsp. Chopped fresh mint -; 2 tbsp. flat-leaf parsley -

Recipe information

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Ingredients for - Minted Baba Ghanoush

1. 2 eggplants -

2. 1 clove garlic -

3. 3 tbsp. fresh lemon juice -

4. 2 tbsp. olive oil -

5. 1 tbsp. tahini -

6. 1 tsp. kosher salt -

7. 2 tbsp. Chopped fresh mint -

8. 2 tbsp. flat-leaf parsley -

How to cook deliciously - Minted Baba Ghanoush

1. Stage

Preheat broiler. Prick each eggplant all over with a fork. Place on a rimmed baking sheet. Broil 4 to 5 inches from heat, turning occasionally, until browned and softened, 45 to 55 minutes. They will be completely collapsed at this point.

2. Stage

Turn eggplant into a colander set over a bowl and break apart with two forks. Let drain, flesh side down, until cool enough to handle.

3. Stage

Remove eggplant to cutting board and with a spoon, scrape pulp from skin. Discard skin.

4. Stage

In a food processor with metal blade attached, mince garlic. Add eggplant pulp, lemon juice, olive oil, tahini, and salt. Pulse until smooth. Add mint and parsley and pulse until just combined. Turn into a bowl and serve. Can be refrigerated up to 3 days.