Baba Gannouj (Joel Rapp)
Baba Gannouj (Joel Rapp) recipe
Yield
16 servingsPrep
20 minCook
20 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggplant
|
*
|
| 2 | each |
lemons
juiced |
|
| 2 | tablespoons |
tahini (sesame paste)
|
|
|
salt
|
*
|
||
| 1 | large |
garlic cloves
|
*
|
| ¼ | cup |
parsley leaves
fresh chopped |
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggplant
|
*
|
| 2 | each |
lemons
juiced |
|
| 3E+1 | ml |
tahini (sesame paste)
|
|
| 0 |
salt
|
*
|
|
| 1 | large |
garlic cloves
|
*
|
| 59 | ml |
parsley leaves
fresh chopped |
|
| 3E+1 | ml |
olive oil
|
|
Directions
Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout and the skin is charred.
Set aside to cool for 1 hour.
Peel eggplants and discard skin.
In a mixing bowl, add lemon juice and tahini.
Blend well.
Add salt to taste.
Finely chop the garlic clove and add to mashed eggplant.
Stir well and chill.
To serve, place in a flat serving dish and garnish with parsley.
Pour olive oil the top.
