Baba Ganoush with Pine Nuts
This was FANTASTIC!! I am not a huge fan of eggplant, but I recently tried baba ganoush at a restaurant. I really, really liked it so I had to find a recipe to try at home. This was a huge success. Very easy recipe to make and very, very tasty!!
Yield
8 servingsPrep
5 minCook
30 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
eggplant
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
garlic
minced fresh |
|
| 3 | tablespoons |
sesame seeds
|
|
|
sour cream
or yogurt, optional |
*
|
||
| ¼ | cup |
italian parsley
chopped |
|
| ½ | cup |
pine nuts
toasted, optional |
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
eggplant
|
|
| 45 | ml |
lemon juice
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
garlic
minced fresh |
|
| 45 | ml |
sesame seeds
|
|
| 1 | x |
sour cream
or yogurt, optional |
*
|
| 59 | ml |
italian parsley
chopped |
|
| 118 | ml |
pine nuts
toasted, optional |
|
| 3E+1 | ml |
olive oil
|
|
Directions
Preheat oven to 400℉ (200℃).
Prick eggplant all over with a fork.
Bake whole until tender (about 30 minutes).
Remove from oven, halve and scoop out the flesh.
Blend in a food processor with the lemon juice until smooth.
Mash the salt and garlic together and combine with the eggplant, along with the tahini.
Cool and stir in the parsley and pine nuts.
Before serving, drizzle with the olive oil.
Serve as a dip with tortilla chips or triangles of flat (pita) bread.
