Baba Ganoush Recipe

1. 1

   Preheat oven to 425.

2. 2

   Cut eggplants in half lengthwise, puncturing skin in several places with a fork.

3. 3

   Place, cut side down, on a lightly greased baking sheet.

4. 4

   Bake till flesh is tender and skin is shriveled and blistered, about 25 to 35 min.

5. 5

   Remove from heat and cold.

6. 6

   Remove skin from eggplants and throw away.

7. 7

   Drain pulp in a colander, pressing out as much of the liquid as possible.

8. 8

   In a food processor, combine eggplant flesh, garlic, tahini, lemon juice, cumin, extra virgin olive oil, black pepper and cayenne pepper till smooth.

9. 9

   Taste, and adjust seasonings, adding more lemon juice if you like.

10. 10

    Place in a serving bowl and surround with cut-up raw vegetables.

11. 11

    Makes about 2 c.*Each 1/4 c. serving: 2 grams protein*trace carbohydrate

* Per serving · 4 servings · Values may vary.

No additional tips available.