Baba Ganouj (Eggplant with Tehina) | IFCJ
Skip Navigation

Baba Ganouj (Eggplant with Tehina)

Directions

Place whole unpeeled eggplant directly on a gas burner with flame set at medium, turning as the skin chars and inside becomes soft, or bake in a pan at 4500 until charred and tender (about 30 minutes). Let cool slightly, cut in half lengthwise and scoop out eggplant pulp with wooden spoon (the wooden sppon preserves the flavor). Chop fine and place in a ceramic or wooden bowl. Grate onion on largest holes of a grater. Squeeze juice from onion. Chop parsley fine and blend with eggplant and onion. In a separate bowl, blend tehina thoroughly with lemon juice and garlic. Stir in small amount of water until white in color. Add to eggplant mixture, with salt and dash of cayenne pepper. More lemon may be added for extra flavor. Garnish with parsley. Makes 2 1/2 - 3 cups.

Ingredients

  • 1 large eggplant
  • 1 medium onion
  • 2 tbs. lemon juice
  • 1/2 bunch parsley
  • 1/2 cup tehina
  • 2 garlic cloves, crushed
  • 2 tsp. water
  • 1 tsp. salt
  • dash of cayenne pepper
In Loving Memory of Rabbi Yecheil Eckstein 1951-2019

Honor Rabbi Eckstein

You can make a tribute gift to continue the holy work Rabbi Eckstein began 36 years ago.

Donate Now

Sweet Round Challah

The traditional holiday and Sabbath bread called challah is usually braided all year long.  On the High Holidays, we make the challah round instead in order to symbolize a whole and perfect year ahead of us.

Vegetable Salad

The idea of salad for breakfast is probably a little strange to North Americans. But this trademark Mediterranean salad is enjoyed by Israelis three times a day -- breakfast, lunch, and dinner -- regardless of whether they are from Russia, Morocco, Yemen, or the United States.

Tehina

A typical dish of the Orient brought to Israel by Jewish refugees from Arab countries. Tehina is a thick dip with sesame seeds as its base. It is often used as a topping for falafel and other dishes.