VT's Baba Ghanoush
- Number of Servings: 8
Ingredients
4 eggplant, grilled over charcoal1/3 cup tahini, 5.333 tbsp (remove)Juice of 1 lemon3 cloves garlic, minced2 tsp cuminsea salt to taste (this is about 1/2 tsp)
1 - Prick the eggplants all over, and grill until the skin is blistered and the eggplants feel soft to the touch, turning occasionally.
2 - Transfer the eggplants to a large bowl, cover and allow to cool for 1-2 hours. Once cooled, cut the eggplants in half lengthwise, and scoop out the flesh into a food processor or blender, along with any juice that accumulated at the bottom of the bowl.
3 - Add tahini, lemon juice, garlic and cumin, and puree for 2 minutes, or until smooth and creamy. Season with salt and pepper, if desired. Chill for 2 hours, up to 3 days.
To serve: spread Baba Ghanoush onto a shallow plate. Drizzle with olive oil, and sprinkle with parsley.
Serving Size: Makes 8 1/4-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CARLY783.
2 - Transfer the eggplants to a large bowl, cover and allow to cool for 1-2 hours. Once cooled, cut the eggplants in half lengthwise, and scoop out the flesh into a food processor or blender, along with any juice that accumulated at the bottom of the bowl.
3 - Add tahini, lemon juice, garlic and cumin, and puree for 2 minutes, or until smooth and creamy. Season with salt and pepper, if desired. Chill for 2 hours, up to 3 days.
To serve: spread Baba Ghanoush onto a shallow plate. Drizzle with olive oil, and sprinkle with parsley.
Serving Size: Makes 8 1/4-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CARLY783.
Nutritional Info Amount Per Serving
- Calories: 124.2
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 19.5 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 6.8 g
- Protein: 4.2 g
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