Baba ganoush is an eggplant based sauce commonly used in the Middle East. It is a great appetizer and snack option if you want to add vegetables to your menu. Check the nutrition facts panel (on the right) for detailed nutrition information, the daily value numbers in red indicates that the recipe has high amount of nutrient that you need to be cautious of (fat, sodium or cholesterol), and the green indicates that this recipe has a healthy amount of the ingredients you need. Use the table to keep track of your daily intake of calories, nutrients and vitamins and ensure you check the serving size on the panel to compare. This recipe contains only 1 food group – vegetables (3 servings)
Ingredients:
1 large (1/2 kg) Eggplant
1 clove Garlic, minced
1/4 tsp Salt
1 tsp Cumin powder
1/4 cup Fresh parsley or cilantro
2 Tbsp Tahini
2 Tbsp Lemon juice
Servings: 4
Directions:
- Preheat oven to 450 degrees Fahrenheit
- Rinse the eggplant and place it, whole, on a baking rack lined with aluminum foil
- Using a fork, make holes into the eggplant for heat to get through
- Bake the eggplant until it is soft inside, about 20 minutes. Or you may also grill the eggplant over a gas grill turning each side until the skin is completely charred, about 10 minutes.
- Remove from heat and allow eggplant to cool.
- Cut the eggplant in half lengthwise and scoop out the pulp
- Add the pulp to a food processor and blend until smooth
- Meanwhile, mince garlic with salt, together using the flat side of a knife to form a paste
- Add the garlic-salt mixture to the eggplant
- Stir in parsley, tahini, cumin powder and lemon juice
- Garnish with olive oil, olives and parsley
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