Baba Ghanouj

Baba Ghanouj is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. This recipe serves 8. One portion of this dish contains approximately 4g of protein, 22g of fat, and a total of 247 calories. For 98 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. It is brought to you by The Healthy Foodie. Head to the store and pick up salt, garlic, parsley leaves, and a few other things to make it today. This recipe is liked by 769 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an amazing spoonacular score of 95%. If you like this recipe, you might also like recipes such as Baba Ghanouj, Eggplant Dip (Baba Ghanouj), and Baba Ghanouj (eggplant & Tahini Purée).

Servings: 8

 

Ingredients:

½ tsp black pepper

2 large eggplants, peel on, halved lengthwise

½ cup fresh parsley, chopped

3 cloves garlic, finely chopped

Juice of 2 limes

Drizzle olive oil

Few fresh parsley leaves, chopped

½ tsp salt

½ cup tahini

Equipment:

oven

baking paper

baking sheet

food processor

bowl

Cooking instruction summary:

Preheat oven to 350°F.Drizzle eggplants with a little bit of olive oil, then sprinkle with salt and pepperLine a baking sheet with parchment paper. Place eggplant cut-side down on that baking sheet and bake until soft and collapsed, about 35-40 minutes.When cool enough to handle, scoop eggplant pulp into the bowl of your food processor. Add tahini, garlic, lime juice, salt, pepper and olive oil and process until nice and smooth. Add parsley and pulse a few times until just incorporated.Transfer to service bowl and garnish with parsley and drizzle with a little bit of olive oil.Serve with crudités or pieces of whole wheat pita bread (or spread it on toast, even, or eat by the spoonful, why not?)

 

Step by step:


1. Preheat oven to 350°F.

2. Drizzle eggplants with a little bit of olive oil, then sprinkle with salt and pepper

3. Line a baking sheet with parchment paper.

4. Place eggplant cut-side down on that baking sheet and bake until soft and collapsed, about 35-40 minutes.When cool enough to handle, scoop eggplant pulp into the bowl of your food processor.

5. Add tahini, garlic, lime juice, salt, pepper and olive oil and process until nice and smooth.

6. Add parsley and pulse a few times until just incorporated.

7. Transfer to service bowl and garnish with parsley and drizzle with a little bit of olive oil.

8. Serve with crudités or pieces of whole wheat pita bread (or spread it on toast, even, or eat by the spoonful, why not?)


Nutrition Information:

Quickview
246k Calories
3g Protein
22g Total Fat
11g Carbs
30% Health Score
Limit These
Calories
246k
12%

Fat
22g
34%

  Saturated Fat
3g
19%

Carbohydrates
11g
4%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
155mg
7%

Get Enough Of These
Protein
3g
8%

Vitamin K
80µg
77%

Vitamin B1
0.29mg
19%

Fiber
4g
17%

Copper
0.35mg
17%

Vitamin E
2mg
16%

Manganese
0.31mg
15%

Phosphorus
151mg
15%

Vitamin C
11mg
14%

Folate
46µg
12%

Potassium
369mg
11%

Magnesium
33mg
8%

Vitamin B3
1mg
8%

Selenium
5µg
8%

Vitamin A
388IU
8%

Iron
1mg
7%

Vitamin B6
0.14mg
7%

Zinc
0.94mg
6%

Calcium
41mg
4%

Vitamin B2
0.07mg
4%

Vitamin B5
0.36mg
4%

covered percent of daily need
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