Babaganoush
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups or 2 eggplants3 tbsp olive oil1 cup lemon juice1/2 clove garlic1/2 oz mint4 tbsp tahinisalt & pepper to tasteYou can adjust the tahini, lemon juice, garlic, and mint to taste as well, but the calories are based on the amounts above!
roast or stew eggplant in water for 20-30 min (save water for later)depending on size, until soft
roast garlic in a bit of olive oil
scrape out seeds the best you can (they are somewhat bitter)
bruise and chop mint
remove skin of eggplant and casing of the cloves of garlic and mix all ingredients in a food processor until smooth
Add water until you get a thick gravy consistancy
1/4 cup servings gives you the right calories
Number of Servings: 12
Recipe submitted by SparkPeople user WESTWIND19.
roast garlic in a bit of olive oil
scrape out seeds the best you can (they are somewhat bitter)
bruise and chop mint
remove skin of eggplant and casing of the cloves of garlic and mix all ingredients in a food processor until smooth
Add water until you get a thick gravy consistancy
1/4 cup servings gives you the right calories
Number of Servings: 12
Recipe submitted by SparkPeople user WESTWIND19.
Nutritional Info Amount Per Serving
- Calories: 76.1
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 266.4 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.2 g
- Protein: 1.2 g
Member Reviews
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PUMPKINPHD
I left the seeds in because I like it that way and added some cumin for extra flavor. Next time, I will mash the eggplant by hand because I prefer it a little chunkier, but I was feeling lazy, so used the food processor this time. The flavor was good. I enjoyed it! Thanks for posting this recipe - 8/15/11