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Baba Ganoush

Serves: 5
Total Calories: 25
Yield: 1 1/2 Cups

Ingredients

1 medium sized eggplant
1/4 cup sesame tahini
2 tablespoons lemon juice or to taste
1 tablespoon olive oil
1/2 teaspoon sea salt
1-3 clove garlic pressed
1 tablespoon minced fresh parsley for garnish
paprika for garnish

Directions:

1. Pierce the eggplant all over with a fork. Place on a baking sheet and bake in a preheated 400°F oven for 40 minutes, or until soft and shriveled. Set aside to cool.

2. When the eggplant is cool enough to handle, scoop out the flesh and discard the skin. Chop or mash the eggplant into small pieces. For a smooth texture, process in a blender or food processor.

3. Place the eggplant in a medium-size bowl. Add the tahini, lemon juice, oil, salt, and garlic, and mix well. Serve chilled or at room temperature with a sprinkle of parsley and a dusting of paprika.

Nutritional Facts:

Serves: 5
Total Calories: 25
Calories from Fat: 24

This Baba Ganoush recipe is from the For the Love of Garlic Cookbook. Download this Cookbook today.


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