Baba Ghanouj |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 1-1/2 pound eggplants, peeled, cut into 1-inch cubes | 6 tablespoons olive oil, divided | 1/3 cup plus 2 tablespoons tahini (sesame seed paste) |
| 5 tablespoons fresh lemon juice | 1 teaspoon ground cumin | 1 large garlic clove, minced |
| 1/4 cup chopped fresh cilantro, divided | coarse kosher salt | |
| 1 | Preheat oven to 400 F. Place eggplant cubes in large bowl; drizzle with 4 tablespoons oil and toss to coat. Spread on 2 rimmed nonstick baking sheets; sprinkle with salt and pepper. Roast until soft and brown, stirring occasionally, about 35 minutes. Cool on sheets. |
| 2 | Transfer eggplant to processor. Add tahini, lemon juice, cumin, minced garlic, and remaining 2 tablespoons oil. Blend until just smooth. Thin with water by tablespoonfuls if desired. Blend in 2 tablespoons cilantro. Season baba ghanouj to taste with kosher salt and pepper. Transfer to small bowl; sprinkle with remaining 2 tablespoons cilantro. |