Baba Ghanoush Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 medium eggplants (~2-3 pounds)
1/4 cup tahini
1/4 cup lemon juice (~1 lemon)
2 cloves garlic, minced
1/4 teaspoon cumin, ground (optional)
salt to taste
1 tablespoon olive oil (optional)
1 tablespoon parsley, chopped (optional)
1/8 teaspoon smoked paprika (optional)
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Directions: |
Directions:Prick the eggplants a few times with a fork, place on a baking sheet and bake in a preheated 400F/200C oven until really tender, about 30-40 minutes.
Cut the eggplants open, scoop out the flesh and puree in a ford processor along with the tahini, lemon juice, garlic, cumin and salt.
Serve garnished with olive oil, chopped parsley and paprika. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Note: If you have a gas stove you can also grill the eggplant over an open flame at medium-high heat until the skin is charred and the inside is tender instead of baking it in the oven. Doing it this way adds a really nice smokiness to the baba ghanoush!
Tip: Best enjoyed while still warm, though it will keep for several days in the fridge.
Option: Serve topped with pomegranate and/or a drizzle of pomegranate molasses.
Option: Replace the parsley with cilantro or mint.
Nutrition Facts (per cup): Calories 96, Fat 5g (Saturated 0.8g, Trans 0), Cholesterol 0, Sodium 11mg, Carbs 10g (Fiber 5g, Sugars 3g), Protein 2g
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