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The Irregardless Cooks




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Design: Luka Cvrk, Solucija.com

Irregardless Baba Ghanouj


  • 1 lb. eggplant, preferably 2 small ones
  • 2 tbsp tahini
  • ¼ cup sour cream
  • 1 tsp. ground cumin
  • ½ tsp. cayenne pepper
  • 1 tbsp lemon juice
  • 2 cloves garlic, crushed
  • dash salt


Cut eggplant in half lengthwise. Put cut side down on a lightly oiled shallow baking pan. Bake at 350 degrees for about one half hour or until the pulp is cooked and soft. Larger eggplants will take longer to roast. Scoop out the pulp. Mash. Add crushed garlic, mix thoroughly. Then add the remaining ingredients. It may be blended if a creamier consistency is desired. Serve chilled with crackers or pita bread. Yield: 1 1/2 cups


cream, eggplant, irregardless, sour, tahini


irregardless eggplant tahini sour cream