Baba Ghanoush No.1
Baba Ghanoush recipe
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 2 | tablespoons |
lime juice
or lemon |
|
| 2 | cloves |
garlic
crushed, or up to 5 cloves to taste |
|
| ¼ | teaspoon |
cumin
|
|
|
salt
to taste |
*
|
||
|
paprika
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 3E+1 | ml |
lime juice
or lemon |
|
| 2 | cloves |
garlic
crushed, or up to 5 cloves to taste |
|
| 1.3 | ml |
cumin
|
|
| 1 | x |
salt
to taste |
*
|
| 0 |
paprika
optional |
*
|
Directions
Pierce the eggplants and roast, whole, in a 350℉ (180℃) oven until they collapse and the skins are turning crispy.
Scoop out the eggplant flesh into a blender.
Add remaining ingredients except salt. purée until completely smooth and fluffy.
Taste, add salt and blend again until you like it.
Sprinkle with paprika and drizzle with extra-virgin olive oil if desired.
