Baba Ganoush
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- 1 clove garlic minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon flat leaf parsley chopped
- 1 tablespoon tahini
- salt + pepper (to taste)
- 5 medium sized eggplants (i used graffiti eggplant)
- 2 tablespoons lemon juice + the zest of 1/2 of a lemon
- 5 leaves of basil chopped
- 1 tablespoon pine nuts toasted (optional)
- a pinch of toasted sesame seeds (optional)
- Carbohydrate 5.07204 g
- Cholesterol 0 mg
- Fat 21.01902 g
- Fiber 1.62540002202988 g
- Protein 2.98086 g
- Saturated Fat 2.920048 g
- Serving Size 1 1 Serving (37g)
- Sodium 20.486 mg
- Sugar 3.44663997797012 g
- Trans Fat 0.720713999999997 g
- Calories 212 calories
Place the wire rack in your over close to the boiler, and pre-heat the broiler on it's highest setting. Score the eggplants all around and then place them on a baking sheet directly under the broiler. Broil the eggplants for about 45 minutes - 1 hour, turning over half way through. You want them to be totally charred on the outside, and soft on the inside. When they are done, remove them from the oven and allow them to cool. Once the eggplant has cooled, open them up and scoop out the insides into a colander using a spoon. Allow some of the water to drain and then transfer to a bowl. Mix the eggplant with the lemon juice, olive oil, tahini, garlic, salt, and pepper. Adjust seasonings to taste. Garnish with herbs and toasted pine nuts or sesame seeds, and serve with pita chips or crudités.
