Baba Ghanoush
- Number of Servings: 6
Ingredients
1 small eggplant2 tbsp lemon juice2 tbsp tahini1 tbsp sesame seeds1 clove garlic1/2 tsp saltPepper to taste2 tsp olive oil1 tsp olive oil
Serve 6 x 1/4 Cup servings
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. (Optional: Roast eggplant till black all over on grill).
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
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.
Drizzle 1 tsp Olive oil over top of mixture before serving
Preferable Method:
place the whole eggplant, skin and all on the stove burner and charred each side over medium-high heat until it is soft and black all over. Then, i wrap it tightly in foil and placed in on the burner at low heat for about 30 min, turning once. By this time it should be very soft. Let it sit until it cools enough to handle and unwrap the foil over a bowl to collect all of the juices that leak (the juices add so much flavor) and carefully remove the blackened outer skin and discard that. Then you are left with a perfectly smoky eggplant pulp to add to the other ingredients.
Number of Servings: 6
Recipe submitted by SparkPeople user MAIGREY1.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. (Optional: Roast eggplant till black all over on grill).
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
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.
Drizzle 1 tsp Olive oil over top of mixture before serving
Preferable Method:
place the whole eggplant, skin and all on the stove burner and charred each side over medium-high heat until it is soft and black all over. Then, i wrap it tightly in foil and placed in on the burner at low heat for about 30 min, turning once. By this time it should be very soft. Let it sit until it cools enough to handle and unwrap the foil over a bowl to collect all of the juices that leak (the juices add so much flavor) and carefully remove the blackened outer skin and discard that. Then you are left with a perfectly smoky eggplant pulp to add to the other ingredients.
Number of Servings: 6
Recipe submitted by SparkPeople user MAIGREY1.
Nutritional Info Amount Per Serving
- Calories: 71.4
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 9.2 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 2.4 g
- Protein: 1.7 g
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