Baba Gannouj
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
2 Eggplants, unpeeledCooking spray (I use olive oil type)1/2 cup sesame seeds1/2 cup extra virgin olive oil1-3 cloves of garlic (or more, if you're a garlic lover!)1/4 - 1/2 cup lemon juicesalt and black pepper, to taste
1. Cut off stems of eggplants, and poke several deep holes in them with a fork.
2. Place eggplants in a baking dish, then cover eggplants in a thin layer of olive oil cooking spray.
3. Bake in a pre-heated oven for 35-45 minutes, turning once or twice, until thoroughly cooked. (Alternative: roast whole eggplants on the BBQ grill for a sensational smoky flavor.)
4. Let the eggplants cool for a little while before continuing (they don't have to be cold, but you don't want to burn your fingers during the preparation, either).
5. Using a food processor or blender, combine olive oil and sesame seeds until seeds are pulverized and you have a paste (alternately, you can buy pre-made tahini).
6. Add 1/4 cup lemon juice and 1-2 cloves garlic.
7. Cut the eggplant into large chunks -- whatever size is appropriate for your blender or food processor. Add them 1-2 pieces at a time, and process until you have a smooth puree.
8. Add more lemon juice, garlic, salt and black pepper to suit your tastes. (The full amounts listed here makes a very garlic-y and very lemon-y baba gannouj, so add lemon and garlic slowly, tasting often, until it is to your own liking.) Also, you may need to add a bit of water to get the desired consistency. It can be anywhere from a thick paste (great for spreading on bread for a sandwich) to a sauce (good for dipping pita bread, carrot sticks, or chips). Go with how you like it!
9. Pour into a bowl, and let cool. Once it has cooled to room temperature, cover the bowl and chill in the refrigerator.
3 tablespoons per serving. The whole recipe makes 26-30 servings, depending on the size of the eggplants and the amount of extra lemon juice and water added (step 8). The Nutrition info here is based upon 28 servings.
Serving Size: 3 tablespoons per serving (26-30 servings)
Number of Servings: 28
Recipe submitted by SparkPeople user KALISCHILDE.
2. Place eggplants in a baking dish, then cover eggplants in a thin layer of olive oil cooking spray.
3. Bake in a pre-heated oven for 35-45 minutes, turning once or twice, until thoroughly cooked. (Alternative: roast whole eggplants on the BBQ grill for a sensational smoky flavor.)
4. Let the eggplants cool for a little while before continuing (they don't have to be cold, but you don't want to burn your fingers during the preparation, either).
5. Using a food processor or blender, combine olive oil and sesame seeds until seeds are pulverized and you have a paste (alternately, you can buy pre-made tahini).
6. Add 1/4 cup lemon juice and 1-2 cloves garlic.
7. Cut the eggplant into large chunks -- whatever size is appropriate for your blender or food processor. Add them 1-2 pieces at a time, and process until you have a smooth puree.
8. Add more lemon juice, garlic, salt and black pepper to suit your tastes. (The full amounts listed here makes a very garlic-y and very lemon-y baba gannouj, so add lemon and garlic slowly, tasting often, until it is to your own liking.) Also, you may need to add a bit of water to get the desired consistency. It can be anywhere from a thick paste (great for spreading on bread for a sandwich) to a sauce (good for dipping pita bread, carrot sticks, or chips). Go with how you like it!
9. Pour into a bowl, and let cool. Once it has cooled to room temperature, cover the bowl and chill in the refrigerator.
3 tablespoons per serving. The whole recipe makes 26-30 servings, depending on the size of the eggplants and the amount of extra lemon juice and water added (step 8). The Nutrition info here is based upon 28 servings.
Serving Size: 3 tablespoons per serving (26-30 servings)
Number of Servings: 28
Recipe submitted by SparkPeople user KALISCHILDE.
Nutritional Info Amount Per Serving
- Calories: 66.7
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 91.2 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 1.4 g
- Protein: 1.0 g
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