Baba Ghanoush
- Number of Servings: 8
Ingredients
1 large eggplant1/2 cup pine nuts3 tbsp tahini3 tbsp lemon juice3 cloves garlic - mincedolive oilsaltblack pepper
1. Halve the eggplant lengthwise. Brush the skin and flesh with olive oil, season the flesh side with salt and pepper, and place the halves flesh-side down on a broiler pan. Broil 4-5 inches from broiler until flesh is soft and skin is blackened, about 15 minutes.
2. While the eggplant broils, toast the pine nuts in a pan over medium heat until lightly-browned and fragrant.
3. After the eggplant is cool enough to touch, use a spoon to scrape the flesh into a food processor. Add the pine nuts, tahini, lemon juice, garlic, olive oil (about 2 tbsp), and salt and pepper to taste. Process until smooth.
Number of Servings: 8
Recipe submitted by SparkPeople user BENJAMI.
2. While the eggplant broils, toast the pine nuts in a pan over medium heat until lightly-browned and fragrant.
3. After the eggplant is cool enough to touch, use a spoon to scrape the flesh into a food processor. Add the pine nuts, tahini, lemon juice, garlic, olive oil (about 2 tbsp), and salt and pepper to taste. Process until smooth.
Number of Servings: 8
Recipe submitted by SparkPeople user BENJAMI.
Nutritional Info Amount Per Serving
- Calories: 146.1
- Total Fat: 13.2 g
- Cholesterol: 0.0 mg
- Sodium: 300.6 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 2.4 g
- Protein: 2.8 g
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