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Baba Ganoush by Jes Mostek serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A spicy, delicious, and healthy Mid-Eastern Dip for pita chips, bread, or veggies. It's made up, primarily, of eggplant, tahini (sesame seed paste/butter, and spices)

Ingredients:

2 med.

eggplants

4 cloves

garlic

5 T.

Tahini paste

5 T.

olive oil

1/4 c.

lemon, juice and zest

1/2 tsp.

paprika

salt and pepper to taste

Directions:

1. Wash and cut eggplants in half, rub salt on the inside and let them rest for a few minutes.

2. Preheat oven to 350 (alternately, you can use the grill and you'll get a rich, smoky flavor... preheat grill to medium heat)

3. Rinse the eggplants under running water and then dry them with kitchen paper.

4. Place them on a tray and cook them for about 25 minutes (until they are soft).

5. Once they are out of the oven, peel them entirely. You'll see that if they are well-cooked, the peel is easy to take away by gently pulling it off the vegetable.

6. Put the cooked and peeled eggplants in a food processor or mixer (or mash by hand with a potato masher) with all the other ingredients (garlic, tahini paste, lemon juice, olive oil, paprika powder, cumin powder and salt). Mix them until you get a smooth puree/paste.

7. Serve warm or cold with flat bread, pita chips, or cut veggies.

Categories:

Apps/Snacks & Beverages
Dairy Free
Ethnic Foods
Fall/Winter
Low Calorie
Low Carb
Low Fat
Peanut/Nut Free
Sauces
Side Dishes
Spring/Summer
Vegetarian/Vegan
Wheat Gluten Free