Easy recipe for baba ghanoush using oven roasted eggplant. Adapted from recipe on foodtv.com by Alton Brown
1. Preheat oven to 450 degrees.
2. Poke eggplant several times to allow juices to escape.
3. Roast eggplant in oven on a rack over a pan to catch juice for 30 minutes until black. Turn over at 15 minutes.
4. After cooling, wrap eggplant in plastic wrap.
5. With kitchen scissors, cut off the end of the eggplant with the green stem, about an inch down.
6. Carefully squeeze out the pulp from back to front into a colandar.
7. Let pulp drain for 1/2 hour.
8. Put pulp in food processor. Add the salt, pepper, lemon, garlic, and tahini paste.
9. Process until a smooth paste.
10. Taste and add more salt and pepper as needed.
11. Add sprig of fresh parsley. Process just a few times to roughly chop the parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 165 | ||
Calories from Fat: 78 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.9mg | 1 % | |
Potassium 733mg | 19 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 10.3g | ||
Protein 5.7g | 8 % | |
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: 165
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