Babaganoush

Healthier_Me
Healthier_Me Posts: 5,600 Member
edited September 18 in Recipes
1 large eggplant (about 1 pound)
1 glove garlic, minced
1/4 teaspoon salt
1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons tahini
2 tablespoons lemon juice


Preheat oven to 450 degrees F.
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

Nutritional Analysis Per Serving Calories 75
Carbohydrates 9g Total fat 4g
Saturated fat 0.5g Monounsaturated fat 1.5g
Polyunsaturated fat 2g Protein 2.5g
Fiber 4g Sodium 153mg
Cholesterol 0mg

Prep Time: 15 minutes
Inactive Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 (1/3 cup) servings

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36935,00.html

Replies

  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    1 large eggplant (about 1 pound)
    1 glove garlic, minced
    1/4 teaspoon salt
    1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
    2 tablespoons tahini
    2 tablespoons lemon juice


    Preheat oven to 450 degrees F.
    Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

    On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

    Nutritional Analysis Per Serving Calories 75
    Carbohydrates 9g Total fat 4g
    Saturated fat 0.5g Monounsaturated fat 1.5g
    Polyunsaturated fat 2g Protein 2.5g
    Fiber 4g Sodium 153mg
    Cholesterol 0mg

    Prep Time: 15 minutes
    Inactive Prep Time: 10 minutes
    Cook Time: 20 minutes
    Yield: 4 (1/3 cup) servings

    http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36935,00.html
  • lolakey
    lolakey Posts: 91
    mmmm. i love babaganoush!


    thanks.
  • beep
    beep Posts: 1,242 Member
    My favorite, right next to tabbouleh and hummas
  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    Very welcome:bigsmile:
  • Lavendersunday
    Lavendersunday Posts: 458 Member
    Hello :flowerforyou:

    When you make this recipe how do you serve it?

    Please let me know...on something...by itself? I have never had this before and I LOVE eggplant.

    Thank you for your posting and please let me know if it is usually part of a meal or an appetizer,

    Also, should it be served hot or cold?

    ~Namaste
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