Baba Ghanouj
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.
- 8
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
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