Baba Ghanouj

1. 1

   Preheat the oven to 475F.

2. 2

   Arrange the whole eggplants on a foil-lined baking sheet.

3. 3

   Bake, turning with tongs once or twice, until the eggplants have completely collapsed, 40 to 50 minutes.

4. 4

   Remove and let cool.

5. 5

   When cool enough to handle, remove the stems and slip off the peels.

6. 6

   Heat the oil in a skillet.

7. 7

   Add the garlic and saute over low heat until golden, about 2 minutes.

8. 8

   Combine the eggplant pulp, garlic, tahini, and lemon juice in a food processor.

9. 9

   Process until the mixture is a slightly chunky puree (if you dont have a food processor, you can finely chop the eggplant by hand, transfer to a serving container, and stir in the remaining ingredients).

10. 10

    Transfer to a serving container, season with salt and pepper, and serve at room temperature.

11. 11

    Calories: 102

12. 12

    Total Fat: 6g

13. 13

    Protein: 2g

14. 14

    Carbohydrate: 11g

15. 15

    Cholesterol: 0mg

16. 16

    Sodium: 12mg

* Per serving · 4 servings · Values may vary.

No additional tips available.