| Baba Ghanoush (Eggplant Dip)
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| Servings: 8 Category: Spread/Dip/Salsa |
(282 ratings) |
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Nutrition
Information:
Calories:
70
Protein:
2g
Carbs:
12 g
Fat:
3 g
Saturated Fat:
0 g
Sodium:
65 mg
Fiber:
4 g
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Ingredients - 2 large eggplants (1 1/4 lbs)
- 2 level Tbsp tahini
- 4 cloves garlic, peeled and crushed with salt
- 3 Tbsp fresh lemon juice or more to taste
- 4 Tbsp cold water
- 1/4 tsp salt
- Dash of freshly ground black pepper
- 1/2 tsp olive oil
- 1 cup tomato, chopped
- 1/2 cup onion, diced
Instructions - Pierce the eggplants in several places with a toothpick.
- If you are cooking indoors, wrap the whole eggplant in aluminum foil and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam.
- If you are cooking over coals, grill the eggplant until blackened, collapsed, and cooked through.
- Dump the eggplant into a basin of cold water; peel while it’s still hot and allow it to drain in a colander until cool. Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree.
- In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture contracts.
- Thin with the water. With the machine running, add the eggplant and the salt, pepper, and olive oil.
- Spread out in a shallow dish and garnish with pepper, parsley, and tomatoes.
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