Baba Ghanouj
- Number of Servings: 4
Ingredients
1 lb eggplant4 cloves garlic, peeled, 3 left whole, 1 minced2tsp olive oil2T tahini1 tsp cumin seeds2T lemon juice1/4 tsp ground cuminSalt and pepper to taste1T chopped parsley
Preheat oven to 450. Pierce eggplant all over with a fork. Put on unoiled cookie sheet with 3 whole cloves garlic.
Roast for 5 minutes and remove garlic as soon as it's soft, but not browning.
Turn eggplant and turn every 5 minutes until it is very soft.
Remove from oven, cut off stem end, slice in half the long way and put cut side down on a towel for a few minutes so it can drain.
Mash roasted garlic first, then add with eggplant to a food processor and pulse until blended.
Add everything else except parsley and pulse until thoroughly blended.
Stir in parsley and let sit out for 30 minutes so the flavors can merge.
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.
Roast for 5 minutes and remove garlic as soon as it's soft, but not browning.
Turn eggplant and turn every 5 minutes until it is very soft.
Remove from oven, cut off stem end, slice in half the long way and put cut side down on a towel for a few minutes so it can drain.
Mash roasted garlic first, then add with eggplant to a food processor and pulse until blended.
Add everything else except parsley and pulse until thoroughly blended.
Stir in parsley and let sit out for 30 minutes so the flavors can merge.
Number of Servings: 4
Recipe submitted by SparkPeople user MADDY_AVENA.
Nutritional Info Amount Per Serving
- Calories: 93.1
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 436.3 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 3.7 g
- Protein: 2.6 g
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