Baba Ghanoush
- Number of Servings: 1
Ingredients
1 eggplant1/4 cup lemon juice1/4 cup tahini2 tablespoons sesame seeds2 cloves garlic, mincedsalt and pepper to taste1 1/2 tablespoons olive oil
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally into a large bowl of cold water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric-blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Number of Servings: 1
Recipe submitted by SparkPeople user FADIAS.
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally into a large bowl of cold water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric-blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Number of Servings: 1
Recipe submitted by SparkPeople user FADIAS.
Nutritional Info Amount Per Serving
- Calories: 119.1
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 13.7 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 11.5 g
- Protein: 4.7 g