Baba Ghanoush
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Baba Ghanoush calories by ingredient
Introduction
This is a great middle eastern dip, you can spread onto sandwiches or eat with some pita and veggies. This is a great middle eastern dip, you can spread onto sandwiches or eat with some pita and veggies.Number of Servings: 8
Ingredients
-
1 large eggplant
1/4 cup tahini (sesame seed paste)
2 tablespoons olive oil
10 black olives (optional, or more or less to your taste)
juice of one lemon
3 cloves garlic
1 teaspoon sesame seeds (optional)
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili pepper flakes
1/4 teaspoon smoked paprika (optional, I just loved the idea of a smoky element in this)
fresh cracked black pepper (to taste)
Tips
http://threemanycooks.com
Directions
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
