Baba Ganoush
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
- 1 tablespoon olive oil
- 3 medium-sized eggplants
- 1/2 cup (130g) tahini (roasted sesame paste)
- 1 1/4 teaspoons coarse salt
- 3 tablespoons freshly-squeezed lemon juice
- 3 cloves garlic peeled and smashed
- 1/8 teaspoon chile powder
- 1 half bunch picked flat-leaf parsley or cilantro l
- Carbohydrate 0.968653413444005 g
- Cholesterol 0 mg
- Fat 0.435533714661888 g
- Fiber 0.0655386009242089 g
- Protein 0.11384342549921 g
- Saturated Fat 0.060671449959816 g
- Serving Size 1 1 Serving (8g)
- Sodium 364.065085717134 mg
- Sugar 0.903114812519796 g
- Trans Fat 0.0146204080778901 g
- Calories 7 calories
1. Preheat the oven to 375F (190C). 2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don?t have a gas stove, you can char them under the broiler. If not, skip to the next step.) 3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they?re completely soft; you should be able to easily poke a paring knife into them and meet no resistance. 4. Remove from oven and let cool. 5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth. 6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips. Storage: Baba Ganoush can be made and refrigerated for up to five days
