Baba Ghanoush
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 large eggplant1/4 cup tahini (sesame seed paste)2 tablespoons olive oil10 black olives (optional, or more or less to your taste)juice of one lemon3 cloves garlic1 teaspoon sesame seeds (optional)1/2 teaspoon salt1/4 teaspoon cumin1/4 teaspoon chili pepper flakes1/4 teaspoon smoked paprika (optional, I just loved the idea of a smoky element in this)fresh cracked black pepper (to taste)
Preheat your oven to 400*F
With a fork, prink eggplant all over.
Place eggplant on a baking sheet, bake in the oven for 30 to 40 minutes, turning occasionally. Eggplant must be fully cooked, till very soft.
Once the eggplant is out of the oven, let it cool till you can handle it.
Peel eggplant by hand. If the eggplant if fully cooked the skin should come off quite easily.
In a food processor blend the eggplant, tahini, black olives, lemon juice, garlic and seasonings until smooth.
add olive oil and pulse.
transfer to a container and refrigerate for 3 hours before serving.
Serving Size: makes 8 - 100 gram servings
With a fork, prink eggplant all over.
Place eggplant on a baking sheet, bake in the oven for 30 to 40 minutes, turning occasionally. Eggplant must be fully cooked, till very soft.
Once the eggplant is out of the oven, let it cool till you can handle it.
Peel eggplant by hand. If the eggplant if fully cooked the skin should come off quite easily.
In a food processor blend the eggplant, tahini, black olives, lemon juice, garlic and seasonings until smooth.
add olive oil and pulse.
transfer to a container and refrigerate for 3 hours before serving.
Serving Size: makes 8 - 100 gram servings
Nutritional Info Amount Per Serving
- Calories: 105.9
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 104.1 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 2.8 g
- Protein: 2.2 g
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