GRILLED BABA GHANOUSH
Baba Ghanoush is a Middle Eastern dip made of cooked eggplant and tahini. This recipe involves grilling the eggplant until it is soft and blackened.
Yield: Makes 1 1/4 cups.
July 02, 2019
GRILLED BABA GHANOUSH
Ingredients
- 1 large eggplant, halved lengthwise
- 3 cloves garlic, slivered
- Extra-virgin olive oil*
- 2 tbsp tahini (sesame seed paste)
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 clove garlic, crushed
- 3/4 tsp cumin
- 3/4 tsp salt
- 1/4 tsp freshly ground pepper
Directions
- Cut deep slits all over eggplant halves. Insert a piece of slivered garlic into each slit. Brush cut sides of eggplant halves with oil.
- Cook over medium heat on natural gas barbecue, turning occasionally, until eggplant halves are blackened and beginning to collapse. Cool slightly.
- Scoop pulp out of each eggplant half and transfer to a food processor. Puree until smooth. Add remaining ingredients (tahini through pepper) and process until blended.
- Cover and refrigerate for at least 1 hour or up to 8 hours. Serve with pita wedges.
Nutritional analysis per serving:
593 calories, 12.4 g fat, 59.2 g protein, 62.4 g carbohydrate, 11.2 g fibre, 1492 mg sodium
*Ingredients not included in Nutritional Analysis