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Baba Gannoujh -- Middle Eastern Eggplant Spread

  • 4servings
  • 35minutes
  • 87calories

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Source: low-cholesterol.food.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400 g Japanese eggplants (about 3 medium)

  2. 1 / 3 ; cup onion

  3. cup parsley (preferably flat leaf)

  4. cup lemon juice (or juice of 1 lemon)

  5. 1 tablespoon extra virgin olive oil

  6. 1 tablespoon tahini (aka sesame paste)

  7. 1 teaspoon garlic

  8. 1 teaspoon dried oregano or 1 tablespoon fresh oregano

  9. salt , to taste

  10. pepper , to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F and prepare a baking dish that will accommodate the eggplant with cooking spray.

  2. Halve each eggplant lengthwise, sprinkle with salt, and place cut side down in the baking dish; spray skin with cooking spray, then roast until tender when pierced, about 20-25 minutes.

  3. Place all ingredients in the bowl of your food processor fitted with the steel blade, and blend until smooth.

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