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Baba Ghanoush

This version of baba ghanoush is blended to creamy smoothness so that it can be served like hummus, for dipping pita, veggies, and crackers.

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This version of baba ghanoush is blended to creamy smoothness so that it can be served like hummus, for dipping pita, veggies, and crackers.

Servings
8

Ingredients

  • 4 medium eggplants (2 1/2 lb.)
  • 1/3 cup tahini
  • 1/3 cup lemon juice
  • 3 cloves garlic, minced (1 Tbs.)
  • 2 tsp. ground cumin
  • 2 Tbs. olive oil, for drizzling
  • 2 Tbs. chopped fresh parsley, for sprinkling

Preparation

1. Preheat oven to broil. Prick eggplants all over with fork. Place on baking sheet, and broil 15 to 20 minutes, or until skin is blistered and eggplants feel soft to the touch, turning occasionally. Transfer to large bowl, cover with lid; cool 1 hour.

2. Cut eggplants in half lengthwise, and scoop out flesh with spoon into bowl of food processor, adding any juice that accumulated at bottom of large bowl. Add tahini, lemon juice, garlic, and cumin, and purée 2 minutes, or until very smooth and creamy. Season with salt and pepper, if desired. Chill 2 hours, or up to 3 days.

3. To serve: Spread Baba Ghanoush onto shallow plate. Drizzle with olive oil, and sprinkle with parsley.

Nutrition Information

  • Calories 123
  • Carbohydrate Content 10 g
  • Cholesterol Content 0 mg
  • Fat Content 9 g
  • Fiber Content 5 g
  • Protein Content 3 g
  • Saturated Fat Content 1 g
  • Sodium Content 8 mg
  • Sugar Content 3 g