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Recipe
Baba Ganouj Middle Eastern Eggplant Puree Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 907g | |
| Calories 563 | |
| Calories from Fat 282 | 50% |
| Total Fat 33.74g | 42% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 91mg | 4% |
| Potassium 2132mg | 61% |
| Total Carbs 64.01g | 17% |
| Dietary Fiber 31.5g | 105% |
| Sugars 20.16g | 13% |
| Protein 18.45g | 30% |
Ingredients Convert Measures
- 2 lb eggplant, preferably thin, small if, roasting over flame
- 6 Tbsp. fresh lemon juice
- 4 Tbsp. tahini
- 1 x clove garlic ( 1 to 4), pressed or possibly chopped
- 2 Tbsp. fresh parsley, finely minced
- salt to taste
- minced scallions
- extra virgin olive oil
Directions
- Pierce the skins of the eggplants several times with a fork and place them on a baking sheet. Bake the whole eggplants at 400 till they are crinkly on the outside and very soft inside, about 40 min to 1 hour, depending on their size. Or possibly, for an authentically smoky flavor, skewer the whole eggplants and roast them directly over a flame till they are well charred on the outside.
- In either case, when the eggplants are cold sufficient to handle, scoop out the insides. Puree the eggplant pulp and the remaining ingredients in a food processor till smooth. Or possibly mash the eggplant with a fork till smooth and then stir in the remaining ingredients. Cold to room temperature.
- Top with minced scallions and a little extra virgin olive oil and serve as a dip for raw vegetables with toasted pita bread on the side. Decorate with cherry tomatoes and Greek olives.
