Baba *Addictive* Ganouj (Seasoned - NO GARLIC)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
4 pounds of unpeeled Eggplant - stems removed1/3 cup of Olive or other vegetable oil for roasting1/4 cup Tahini (Sesame Seed Butter)3oz Fresh lemon juice2 tbsp Olive Oil (for mixing)1+1/2 tsp salt1 tsp sweet or smoked paprika1 tsp oregano flakes (dried)1/2 to 1 tsp of chipotle chili flakes (depends on how hot you like it)1/4 tsp white pepper1/4 tsp ground cumin1/4 tsp dry mustard powder1/4 tsp dry ground corianderdash of ground cloves
Serving Size: approximately 9 half cup servings
Wash eggplant and cut off stems.
Prepare a raised/high edge cookie sheet with 1/3 cup of oil, evenly spread.
Slice eggplant in half lengthwise. Lay on cookie sheet peel side up.
Place in oven (400 degrees F) for 30-45 min until skins become puckered and eggplant is soft when poked.
Go and read a good book or do something nice for yourself for 30 min.
When eggplant is finished, remove from oven and let cool for 10-20 minutes until you can easily handle the eggplant halves.
In a blender or food processor, add lemon juice, tahini, and olive oil.
Take a large spoon and scoop out eggplant "flesh" from the peel. Discard peels and add flesh to blender or food processor.
Blend, baby, blend.
Pour contents into large bowl and stir in all spices by hand.
Store in air-tight container and refrigerate all unused portions.
Wash eggplant and cut off stems.
Prepare a raised/high edge cookie sheet with 1/3 cup of oil, evenly spread.
Slice eggplant in half lengthwise. Lay on cookie sheet peel side up.
Place in oven (400 degrees F) for 30-45 min until skins become puckered and eggplant is soft when poked.
Go and read a good book or do something nice for yourself for 30 min.
When eggplant is finished, remove from oven and let cool for 10-20 minutes until you can easily handle the eggplant halves.
In a blender or food processor, add lemon juice, tahini, and olive oil.
Take a large spoon and scoop out eggplant "flesh" from the peel. Discard peels and add flesh to blender or food processor.
Blend, baby, blend.
Pour contents into large bowl and stir in all spices by hand.
Store in air-tight container and refrigerate all unused portions.
Nutritional Info Amount Per Serving
- Calories: 188.5
- Total Fat: 14.9 g
- Cholesterol: 0.0 mg
- Sodium: 200.5 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 5.5 g
- Protein: 3.1 g
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