Baba ghanoush is an Arabic dip similar to hummus. It differs in that it uses eggplants instead of chickpeas.
1 To roast the eggplants, either use your grill, the open flame of a gas stove or your oven. If using an open flame, keep the eggplant near the flame and turn them often to darken the skin evenly. If using your stove, prick the skin with a fork and roast for about 35 minutes in a 400 F oven.
2 Place the roasted eggplants in a bowl of cold water, wait a bit and then peel off the skin.
3 Place the roasted eggplant, garlic, lemon juice, tahini, olive oil, cumin in a blender and blend until smooth. Season to taste with salt and pepper to taste.
4 Cool in the refrigerator and serve with extra olive oil on top and fresh parsley.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 74 | ||
Calories from Fat: 36 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.8mg | 1 % | |
Potassium 347.5mg | 9 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 4.7g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 74
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