Smoky Baba Ghanoush
Smoky Baba Ghanoush recipe
Ingredients
2 | medium |
eggplant
|
* |
3 | cloves |
garlic
peeled and minced |
|
2 | teaspoons |
salt
|
|
1 | teaspoon |
sugar
|
|
½ | cup |
tahini (sesame paste)
|
* |
4 | tablespoons |
lemon juice
fresh |
|
1 | teaspoon |
black pepper
|
Directions
Wash eggplants and, with fork, prick them in about 5 spots.
Grill whole eggplants over medium-hot coals.
Turn about every 5 minutes to evenly char skin.
Grill until just soft and charred all over, about 20 minutes.
Cool.
Cut in half and scoop out insides (you may find it easier to peel skin off with your fingers if eggplant gets too mushy).
In food processor fitted with metal blade, combine eggplant, garlic, salt, sugar, tahini, lemon juice and pepper.
Purée until smooth. If mixture seems too thick, add a little water to achieve desired consistency.
Adjust seasoning if needed.
Nutrition Facts
Serving Size 26g (0.9 oz)Amount per Serving
Calories 190% of calories from fat
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 1180mg
49%
Total Carbohydrate
2g
2%
Dietary Fiber 0g
1%
Sugars g
Protein
1g
Vitamin A 0%
•
Vitamin C 15%
Calcium 2%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?