Sue's Baba Ghanoush recipe

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Ingredients

1 large eggplant
2 tablespoons tahini
¼ cup lemon juice
1 tablespoon minced garlic
⅓ cup olive oil
salt to taste

Nutrition Info

119.5 calories
carbohydrate: 5.1 g
cholesterol: : -
fat: 11.1 g
fiber: 1.8 g
protein: 1.3 g
saturatedFat: 1.5 g
servingSize: -
sodium: 6.4 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pierce the eggplant 4 or 5 times with the tip of a paring knife. Microwave on High for 6 to 8 minutes until softened, then place on a plate, and allow to cool to room temperature.

  2. Peel off the skin and stem, discard. Roughly chop the eggplant and place into the bowl of a blender along with the tahini, lemon juice, garlic, and olive oil. Puree until smooth, adding water if needed to make a thick paste, season to taste with salt.

Recipe Yield

2 cups

Recipe Note

This is a healthy and delicious Middle Eastern recipe that can be used as a dip with pita bread or served as a side dish. Sometimes I like to add parsley to this dish. Just chop up the parsley with the other ingredients. It makes it look pretty and taste good! Enjoy!

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