Baba Ghanoush

[Guest guest]

Baba Ghanoush

 

 

1 (700 g) (24 1/2 oz) large eggplant

3 green onions, finely chopped

2 garlic cloves, crushed

2 tablespoons (8 tsp) lemon juice

i/3 cup flat-leaf parsley leaves, finely chopped

 

 

1. Preheat barbecue grill on high heat. Using a sharp knife or skewer,

pierce eggplant 8 times. Place onto grill. Cover with barbecue lid or

a large roasting pan. Cook for 40 minutes, turning every 10 minutes,

or until soft. Remove to a plate to cool.

 

2. Cut eggplant in half. Use a large metal spoon to scoop out flesh.

Discard skin. Place flesh into a food processor with onions, garlic

and lemon juice. Process until well combined. Transfer to a bowl. Add

parsley, and salt and pepper. Stir to combine. Cover. Refrigerate

until required.

 

 

Serves 8.

 

 

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Nutrition per serve: 81 kJ; 0.3g fat; 0.01g saturated fat; 1.2g

protein; 2.8g carbohydrate; 2.4g fibre; Omg cholesterol; 158mg sodium.

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