Baba Ghanouj

Baba Ghanouj

Info

Rating
Calories
174.0
Protein
3.0
Sodium
38.0
Fat
12.0

Description

"Your readers would love the food at Stella's," writes Annoria Tohrm of Richmond, Virginia. "This Greek cafe in Richmond serves all the standards — moussaka, taramasalata, and baklava. But I can't get enough of the baba ghanouj, and I want to make it at home."

Ingredients

2 1-pound eggplants, halved lengthwise
1/4 cup olive oil
1/4 cup tahini (sesame seed paste)*
3 tablespoons fresh lemon juice
1 garlic clove, chopped
Pita bread wedges

Directions

  1. Preheat oven to 375°F. Generously oil rimmed baking sheet. Place eggplant halves, cut side down, on sheet. Roast until eggplant is very soft, about 45 minutes. Cool slightly. Using spoon, scoop out pulp from eggplant into strainer set over bowl. Let stand 30 minutes, allowing excess liquid to drain from eggplant.
  2. Transfer eggplant pulp to processor. Add 1/4 cup oil, tahini, lemon juice, and garlic; process until almost smooth. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.) Serve with pita wedges.
  3. Available at Middle Eastern and natural foods stores and some supermarkets.

Tags

    Condiment/Spread Food Processor Roast Buffet Lemon Eggplant Healthy Sesame Bon Appétit
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