Baba Ghannuj (Eggplant Appetizer)
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Yield
1 servingsPrep
7 minCook
45 minReady
52 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | large |
eggplant
|
*
|
1 |
garlic cloves
crushed |
*
|
|
1 | teaspoon |
salt
|
|
¼ | cup |
tahini (sesame paste)
sesame seed paste |
*
|
2 | tablespoons |
water
|
|
¼ | cup |
lemon juice
or lime juice |
|
lemon
wedges, or lime |
*
|
||
parsley leaves
for garnish |
*
|
||
olive oil, extra-virgin
for drizzling |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | large |
eggplant
|
*
|
1 |
garlic cloves
crushed |
*
|
|
5 | ml |
salt
|
|
59 | ml |
tahini (sesame paste)
sesame seed paste |
*
|
3E+1 | ml |
water
|
|
59 | ml |
lemon juice
or lime juice |
|
0 |
lemon
wedges, or lime |
*
|
|
0 |
parsley leaves
for garnish |
*
|
|
0 |
olive oil, extra-virgin
for drizzling |
*
|
Directions
Set oven to 375℉ (190℃) Wash eggplant and remove stem.
Pierce with a fork 4 to 6 times.
Place in baking dish .
Bake for 45 minutes or until tender.
Remove from oven and run under cold water.
Peel and mash; set aside.
In serving bowl combine garlic, salt, and Tahini.
Gradually add water and lemon juice, beating well.
Fold in mashed eggplant.
Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil.
Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal.