Baba Ghanoush
A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!
Servings per recipe: 12
Calories per serving: 66
Preparation time: 5m
Total cooking time: 3h 45m
Ingredients:
- 1 eggplant
- 1/4 cup lemon juice
- 1/4 cup tahini
- 2 tablespoons sesame seeds
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 1/2 tablespoons olive oil
Directions:
- 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- 2 Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- 3 Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.
Nutrion facts:
| Total Fat | 5.2g | 8% |
| Saturated Fat | 1.0g | |
| Cholesterol | 0mg | |
| Sodium | 7mg | |
| Potassium | 141mg | 4% |
| Total Carbohydrates | 4.6g | 1% |
| Dietary Fiber | 2.2g | 9% |
| Protein | 1.6g | 3% |
| Sugars | 1g | |
| Vitamin A | 17IU | |
| Vitamin C | 3mg | |
| Calcium | 41mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 1mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 17mg | |
| Folate | 17mcg |
