MSarro's Baba Ganouj

msarro

For those of you who have made hummus, this is almost the exact same recipe (just substitute roasted eggplant for the fava/chickpeas) so you should already have most of the ingredients on hand. It's pretty much the same nutrition wise as well!

Ingredients:
1 Eggplant
3 tsp lemon juice
1/4 cup tahini
2 garlic cloves (or more if you like garlic - its pretty much a nutritional freebie)
1/4 cup fresh parsley sprigs, chopped
1/2 tsp salt
2 tbsp green onion, chopped
black pepper to taste
1 1/2 teaspoon extra virgin olive oil

Preheat oven to 400 degrees.
Take the eggplant and cut off the two stem ends. Next stab it a bunch of times with a fork/skewer to keep it from potentially exploding into an eggplanty mess in your oven.
Place the eggplant directly on the rack in your oven, and allow it to cook for 1 hour (possibly a few minutes more). You are looking for it to be droopy, deflated, soft and squishy.
Remove the eggplant from the oven and allow it to cool. I've found it helps to slit it open on one side.
Take a spoon/fork and remove all the innards into a blender. Discard the skin.

Next add all of the other ingredients except the olive oil.
Pulse/blend until you have a paste. Now try a taste, if it is too bitter add a pinch of honey - you really shouldn't need to though. If its too sweet add a touch of salt, if its too salty add some more pepper.

Once you have it to the desired taste, and consistancy serve it on to a normal dinner plate and spread it out in a flat layer. Now drizzle with the olive oil and serve.

Makes 12 servings.

Nutes per serving:
Calories 47.9
Total Fat 3.3 g
Saturated Fat 0.5 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 1.4 g
Cholesterol 0.0 mg
Sodium 104.7 mg
Potassium 123.3 mg
Total Carbohydrate 4.3 g
Dietary Fiber 1.5 g
Sugars 0.2 g
Protein 1.3 g
Vitamin A 2.9 %
Vitamin B-12 0.0 %
Vitamin B-6 2.6 %
Vitamin C 10.1 %
Vitamin D 0.0 %
Vitamin E 1.1 %
Calcium 2.8 %
Copper 5.4 %
Folate 3.8 %
Iron 3.6 %
Magnesium 2.9 %
Manganese 6.7 %
Niacin 2.7 %
Pantothenic Acid 1.5 %
Phosphorus 4.7 %
Riboflavin 2.3 %
Selenium 0.4 %
Thiamin 5.7 %
Zinc 2.1 %

This goes great with whole wheat pitas, and one or two falafels

msarro

For those of you who have made hummus, this is almost the exact same recipe (just substitute roasted eggplant for the fava/chickpeas) so you should already have most of the ingredients on hand. It's pretty much the same nutrition wise as well!

Ingredients:
1 Eggplant
3 tsp lemon juice
1/4 cup tahini
2 garlic cloves (or more if you like garlic - its pretty much a nutritional freebie)
1/4 cup fresh parsley sprigs, chopped
1/2 tsp salt
2 tbsp green onion, chopped
black pepper to taste
1 1/2 teaspoon extra virgin olive oil

Preheat oven to 400 degrees.
Take the eggplant and cut off the two stem ends. Next stab it a bunch of times with a fork/skewer to keep it from potentially exploding into an eggplanty mess in your oven.
Place the eggplant directly on the rack in your oven, and allow it to cook for 1 hour (possibly a few minutes more). You are looking for it to be droopy, deflated, soft and squishy.
Remove the eggplant from the oven and allow it to cool. I've found it helps to slit it open on one side.
Take a spoon/fork and remove all the innards into a blender. Discard the skin.

Next add all of the other ingredients except the olive oil.
Pulse/blend until you have a paste. Now try a taste, if it is too bitter add a pinch of honey - you really shouldn't need to though. If its too sweet add a touch of salt, if its too salty add some more pepper.

Once you have it to the desired taste, and consistancy serve it on to a normal dinner plate and spread it out in a flat layer. Now drizzle with the olive oil and serve.

Makes 12 servings.

Nutes per serving:
Calories 47.9
Total Fat 3.3 g
Saturated Fat 0.5 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 1.4 g
Cholesterol 0.0 mg
Sodium 104.7 mg
Potassium 123.3 mg
Total Carbohydrate 4.3 g
Dietary Fiber 1.5 g
Sugars 0.2 g
Protein 1.3 g
Vitamin A 2.9 %
Vitamin B-12 0.0 %
Vitamin B-6 2.6 %
Vitamin C 10.1 %
Vitamin D 0.0 %
Vitamin E 1.1 %
Calcium 2.8 %
Copper 5.4 %
Folate 3.8 %
Iron 3.6 %
Magnesium 2.9 %
Manganese 6.7 %
Niacin 2.7 %
Pantothenic Acid 1.5 %
Phosphorus 4.7 %
Riboflavin 2.3 %
Selenium 0.4 %
Thiamin 5.7 %
Zinc 2.1 %

This goes great with whole wheat pitas, and one or two falafels

arewethereyet

that sounds really yummy. been wanting to do something with eggplant.

Yummo!!