Ingredients
Recipe Description:
Baba Ghannouj, pronounced "Ba-ba-ga-noosh", is a popular and tasty Greek dip made from eggplant, which is low in saturated fat, sodium and cholesterol.
1
berenjena grande
1-3
dientes de ajo, picados
60
mililitros
de jugo de limón
(¼
taza)
60
gramos
de tahini (pasta de semillas de sésamo)
(4
cucharadas)
6
gramos
de sal
(1
cucharadita)
1
gramo
de pimienta negra
(¼
cucharadita)
10
mililitros
de aceite de oliva
(2
cucharaditas)
Directions:
- Cut top stem off of eggplant and then cut eggplant in half lengthwise. Wash both halves of eggplant and leave very damp.
- Place eggplant in skillet skin-side down. Cover and place heat on medium-low. Cook approximately 25 minutes or until eggplant is tender when stabbed with a fork.
- Allow to cool. Scoop out the flesh with a large spoon and place into a food processor. Discard skin.
- Add remaining ingredients into blender and pulse for about 2 minutes. Can be mashed by hand.
- Place in serving bowl, garnish with parsley and serve with toasted pita bread.
Tips:
- Can be made 1-2 days in advance.
- Can substitute pita bread with flatbread or crackers.
- Makes a delicious sandwich spread.
Directions
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