Healthier Baba Ghanoush
- Number of Servings: 2
Ingredients
3 Japanese eggplants (about 14 ounces)2 tsp freshly squeezed lemon juice1/2 small garlic clove, crushed1 tsp tahiniSalt and freshly ground black pepper
1. Preheat the oven to 350 degrees. Line a sheet pan with foil, spray with oil, and then place the eggplants on the pan. Prick all over with a fork to allow steam to escape. Roast, turning occasionally, until the eggplants are totally collapsed and mushy, about 45 minutes.
2. Allow the eggplant to cool slightly, then cut in half and scrape out the flesh. You should have about 3/4 cup, packed. Place in a colander and allow to drain for 3 minutes.
3. Place the eggplant in a food processor along with the lemon juice, garlic, and tahini. Add a generous pinch of salt and a few good grinds of pepper. Process until the texture is coarse and choppy, then taste and adjust for seasoning. Process until almost smooth.
4. Place in a serving bowl and cover with plastic wrap, pressing the plastic on the surface of the baba ghanoush. Chill at least 45 minutes before serving.
Number of Servings: 2
Recipe submitted by SparkPeople user SARANELL.
2. Allow the eggplant to cool slightly, then cut in half and scrape out the flesh. You should have about 3/4 cup, packed. Place in a colander and allow to drain for 3 minutes.
3. Place the eggplant in a food processor along with the lemon juice, garlic, and tahini. Add a generous pinch of salt and a few good grinds of pepper. Process until the texture is coarse and choppy, then taste and adjust for seasoning. Process until almost smooth.
4. Place in a serving bowl and cover with plastic wrap, pressing the plastic on the surface of the baba ghanoush. Chill at least 45 minutes before serving.
Number of Servings: 2
Recipe submitted by SparkPeople user SARANELL.
Nutritional Info Amount Per Serving
- Calories: 32.7
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 314.7 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.6 g
- Protein: 1.0 g
Member Reviews