Spiced Baba Gannouj
Spiced Baba Gannouj recipe
Yield
12 servingsPrep
5 minCook
20 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 1 ½ | each |
lemons
juice of |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| ½ | teaspoon |
allspice
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
black pepper
|
|
|
salt
to taste |
*
|
||
|
parsley leaves
finely chopped |
*
|
||
|
green bell peppers
|
*
|
||
|
pita bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 1.5 | each |
lemons
juice of |
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 2.5 | ml |
allspice
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
| 0 |
parsley leaves
finely chopped |
*
|
|
| 1 | x |
green bell peppers
|
*
|
| 1 | x |
pita bread
|
* |
Directions
Wash eggplant and pierce at intervals with a fork.
Set on a baking dish and broil close to heat for 20 minutes.
Peel and sprinkle quickly with half the lemon juice.
Cool and chop finely.
Using a small bowl, combine the remaining ingredients.
Stir into eggplant and refrigerate. Can be frozen at this point.
Serve trimmed with parsley, green peppers and mint, or whatever you like with pita.
