Smoky Baba Ghanoush
Smoky Baba Ghanoush recipe
Yield
4 servingsPrep
30 minCook
20 minReady
50 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 3 | cloves |
garlic
peeled and minced |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 118 | ml |
tahini (sesame paste)
|
*
|
| 6E+1 | ml |
lemon juice
fresh |
|
| 5 | ml |
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.
