Baba Ghanouj

By krystallondon

If you love eggplants, you'll love this appetizer. I like to serve it with veggies or rice crackers. It tastes great served on top of a baked potato or yam.

Ingredients

• 2 medium-size eggplants, peeled
• 1/4 cup sesame tahini
• 3 cloves garlic, crushed
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• Black pepper to taste
• 1 tablespoon olive oil

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 400F

2. Prepare the eggplants for baking by cutting off the stems and pricking them all over with a fork. Place them directly on the oven rack and bake at 400F until they are soft and wrinkled. This should take 40 to 45 minutes. DO NOT place them on a cookie sheet, it is important to place them directly on the oven rack. Carefully remove them from the oven and let them cool for a few minutes.

3. While the eggplants are cooling, combine the sesame tahini, garlic, parsley, lemon juice, cumin, salt, and pepper in a blender. Puree. Add the cooled eggplants and continue to puree until smooth.

4. Drizzle the olive oil on top and season with more ground pepper.

Nutritional analysis per serving

67.68 calories, 5.74 g fat (72% calories from fat) 1.64 g protein, 3.62 g carbohydrate, 0mg cholesterol, 294.28 mg sodium