Prep Time: 10 min.
Cooking Time: 45 min.
Servings: 10
Tahini, a key ingredient in this Baba Ganoush, is a paste made from crushed sesame seeds, and is typically used to flavor many Middle Eastern dishes. This paste can be found in the ethnic food aisles of many larger grocery stores.
| Nutritional Facts per Serving* | |||
| Total Calories: 76 | Protein: 2g (8 cal) | Carbs: 8g (32 cal) | Fat: 8g (32 cal) |
*Values are approximate
Ingredients:
- 2 eggplants
- 3 tbsp. lemon juice
- 1 tsp. salt
- ½ tsp. pepper
- 1 garlic clove, minced
- 3 tbsp. tahini
- 1 tbsp. olive oil
- 2 tbsp. pine nuts
- 1 tbsp. parsley
Directions:
- Preheat oven to 375°F.
- Bake eggplants whole on a baking sheet, about 45 minutes.
- Cut eggplants in half and scoop out flesh.
- Place eggplants, lemon juice, salt, pepper, garlic, tahini, and pine nuts in a food processor, and blend until smooth.
- Transfer to medium bowl. Slowly stir in olive oil and parsley.
- Serve with pita bread.
