Baba Ghanouj

[Guest guest]

This is from the "Vegetarian Cooking For Dummies" book. It calls for 2 teaspoons minced garlic (about 3-4 cloves crushed I estimated), but I highly recommend you adding the garlic one clove or 1/2 t. at a time because I wound up using 4 cloves and that was way too much for me. This can be used as a sandwich filling or a dip for vegetables or warm pita bread.

 

Megan

 

BABA GHANOUJ

 

Preparation time: 30 minutes (including time for the eggplant to cool after baking)

Cooking time: 60 minutes (to cook the eggplant)

Yield: 6 1/4-cup servings

 

1 medium eggplant (about 1 pound)

3 tablespoons tahini

2 teaspoons minced garlic

3 tablespoons lemon juice

1/4 c. finely chopped parsley

 

1. Preheat oven to 350 degrees. Lightly grease a 9x13in. baking pan.

 

2. Slice the eggplant in half lengthwise and place both halves in the baking pan, insides facing down, and cover it with foil

 

3. Bake the eggplant for about 1 hour, or until soft. Remove it from the oven and allow to cool enough to be handled.

 

4. Scoop out the eggplant seeds witha spoon, and use a paring knife to gentlyy peel off the outer dark skin.

 

5. Place the eggplant in a blender or food processor. Add the remaining ingredients and blend until smooth. Using a spatula, transfer the mixture to a serving bowl and chill for 1 hour before serving with warm pita wedges for dipping.

 

Per serving: Calories 70 (from fat 36); fat 4g (saturated fat 1g); cholesterol 0mg; sodium 13mg; carbohydrate 8g (dietary fiber 3g), protein 2g