EQUIPMENT SUGGESTIONS
parchment paper
small roasting pan
immersion blender or food processor
mesh strainer
Ingredients
- 1 large eggplant
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 pinch ground cumin
- ¼ teaspoon paprika
- 2-3 tablespoons olive oil, extra virgin
- fresh parsley, finely chopped (optional)
Instructions
- Set oven to roast at 425 degrees.
- Cut eggplant in half and drizzle olive oil on each meaty half. Lay cut side down on a parchment lined roasting pan and place in ready temperature oven for approximately 30 minutes. A large eggplant may require as much as an additional 10 minutes. The pulp should be very soft when done.1 large eggplant
- Allow to cool 10 minutes. Scoop into a fine strainer and mash with a fork to drain as much liquid as possible.
- Add the eggplant mash to a medium bowl (if using an immersion blender) or food processor with the lemon juice. Add the tahini (this keeps well for a long time in the refrigerator!), spices, and pulse several times.2 tablespoons tahini1 tablespoon lemon juice1/2 teaspoon garlic powder1/2 teaspoon salt1 pinch ground cumin1/4 teaspoon paprika
- Slowly drizzle olive oil. Eyeball for creaminess to determine need for additional tablespoon.2-3 tablespoons olive oil
- Transfer baba ganoush to a serving dish and garnish with paprika and fresh parsley. Enjoy with assorted raw vegetables and warmed pita bread.fresh parsley
RECIPE NOTES
Tahini keeps for quite a long while in the refrigerator.
MY NOTES
NUTRITION
Serving: 1serving | Calories: 276kcal | Carbohydrates: 18g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Sodium: 593mg | Potassium: 620mg | Fiber: 8g | Sugar: 8g | Vitamin A: 89IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg
Tried this recipe?Mention @SmallerDishes or tag #SmallerDishes!
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