Delicious Baba Ghannouj
Delicious Baba Ghannouj recipe
Yield
6 servingsPrep
5 minCook
8 minReady
13 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
peeled |
*
|
| ¼ | cup |
tahini (sesame paste)
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | clove |
garlic
minced |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | dash |
cumin
ground |
*
|
| 2 | tablespoons |
sesame seeds
|
|
| 2 | tablespoons |
italian parsley
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | med |
eggplant
peeled |
*
|
| 59 | ml |
tahini (sesame paste)
|
*
|
| 15 | ml |
lemon juice
|
|
| 1 | clove |
garlic
minced |
|
| 1.3 | ml |
black pepper
|
|
| 1 | dash |
cumin
ground |
*
|
| 3E+1 | ml |
sesame seeds
|
|
| 3E+1 | ml |
italian parsley
finely chopped |
|
Directions
and cut into ½ inch cubes (about 3 cups) Steam eggplant until tender, about 8 minutes.
Place cooked eggplant in food processor.
Add tahini (sesame paste),lemon juice, and garlic.
Puree.
Stir in remaining ingredients; spoon into serving bowl.
Garnish with parsley sprig and sprinkle with parsley if desired.
Serve warm or chill.
Makes 2 cups.
HINTS: - smaller eggplants have thinner peels and a sweeter flavor.
Select those with firm skin free of soft spots.
Store sesame seeds in cool, dark place in refrigerator.
