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Baba Ghanoush

Baba Ghanoush

Eggplant, garlic, and tahini are key ingredients in this Middle Eastern puree. Serve it as either a spread for sandwiches or as a dip with vegetables or pita bread.

Oxmoor House JANUARY 2006

  • Yield: 9 servings (serving size: 1/4 cup)
  • Cook time:1 Hour
  • Prep time:8 Minutes
  • Other:1 Hour

Ingredients

  • 1 large eggplant (about 2 pounds)
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, peeled and halved
  • 1/4 cup fresh lemon juice (about
  • 2 lemons)
  • 2 tablespoons tahini (sesame-seed paste)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cumin

Preparation

Preheat oven to 400°.

Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly. Cut eggplant in half lengthwise, and place, cut sides down, in a colander; drain 30 minutes. Scrape out eggplant pulp; discard shell.

Place parsley and garlic in a food processor; pulse 6 to 7 times until minced. Add eggplant pulp, lemon juice, and remaining ingredients; process until smooth. Spoon into a bowl; cover and let stand at room temperature 30 minutes to allow flavors to blend.

Nutritional Information

Amount per serving
  • Calories: 61
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Protein: 1.7g
  • Carbohydrate: 7.4g
  • Cholesterol: 0mg
  • Iron: 0.5mg
  • Sodium: 136mg
  • Calories from fat: 46%
  • Fiber: 0.3g
  • Calcium: 18mg
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