Baba Ghanouj with roasted red peppers
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
1 medium eggplant2 medium red peppers3 gloves garlic, minced1/4 cup tahinijuice of one lemonOptional: add cumin, black pepper, cayenne pepper flakes, and salt to taste
1. Roast the eggplant and the red peppers either in a broiler or on a grill pan on the stove until their skins are black and charred-looking and the insides are soft. Let cool until they can be handled and then peel, discarding the seeds of the red peppers. (Chef Meg has a good tutorial about roasting red peppers.)
2. Dice the roasted red peppers, and mash the eggplant with a fork. Add the remaining ingredients and mix well.
3. Chill and enjoy!
Makes 16 two-tablespoon servings (2 cups total)
Number of Servings: 16
Recipe submitted by SparkPeople user YIYEHTOV.
2. Dice the roasted red peppers, and mash the eggplant with a fork. Add the remaining ingredients and mix well.
3. Chill and enjoy!
Makes 16 two-tablespoon servings (2 cups total)
Number of Servings: 16
Recipe submitted by SparkPeople user YIYEHTOV.
Nutritional Info Amount Per Serving
- Calories: 35.3
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 5.6 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.4 g
- Protein: 1.1 g
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