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Baba Ghanoush Recipe

Recipe by: 106a802496d678ba

"A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep5 m
  • Cook40 m
  • Ready In3 h 45 m
  • 1Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • 2Place 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.
  • 3Place 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.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 12 servings
  • 66 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    66
    3%
  • Fat:
    5.2
    8%
  • Carbs:
    4.6
    1%
  • Protein:
    1.6
    3%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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