Baba Ganoush (Meatless Monday)
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your repertoire, Baba Ganoush (Meatless Monday) might be a recipe you should try. This recipe serves 2 and costs $1.67 per serving. One serving contains 336 calories, 8g of protein, and 27g of fat. 16 people were impressed by this recipe. It is an affordable recipe for fans of middl eastern food. It works best as a hor d'oeuvre, and is done in around 50 minutes. If you have juice of lemon, kalamatan olives, roasted red pepper, and a few other ingredients on hand, you can make it. It is brought to you by The Saucy Southerner. With a spoonacular score of 89%, this dish is super. If you like this recipe, you might also like recipes such as Baba Ganoush, The Best Baba Ganoush, and Baba Ganoush.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1 medium-sized eggplant (mine was about 8" long)
1 tablespoon fresh parsley
3 cloves garlic, minced (I used roasted garlic from my Garlic Confit recipe, if using raw garlic, reduce to 2 cloves)
½ teaspoon ground cumin
Juice of 1 lemon (about ¼ cup)
kalamata olives
1 tablespoon olive oil (I used garlic infused)
chopped roasted red pepper
salt, to taste
¼ cup tahini (sesame paste)
Equipment:
baking paper
baking sheet
oven
food processor
knife
bowl
Cooking instruction summary:
Preheat the oven to 375°F.Prepare a baking sheet with parchment paper and set aside.Using a fork, prick holes in the eggplant (I do quite a few in rows down the length and all around).Place the eggplant on the baking sheet and into the preheated oven.Bake for about 40 minutes, or until the eggplant is soft and partially collapsed.Remove the baking sheet from the oven and allow the eggplant to partially cool.Using a knife, cut off the stem end of the eggplant and make a slice, length-wise down the eggplant on one side.Fold open the eggplant.Using a spoon, scoop the eggplant pulp from the skin and place in the bowl of a food processor* along with the tahini, lemon juice, garlic, parsley, cumin and paprika.Pulse the ingredients 4-5 times. You don't want it pureed, just chopped.Add salt to taste and pulse to combine.Spread the baba ganoush on a plate and drizzle with olive oil and top with other garnishes of your choice.Serve at room temperature.
Step by step:
1. Preheat the oven to 375°F.Prepare a baking sheet with parchment paper and set aside.Using a fork, prick holes in the eggplant (I do quite a few in rows down the length and all around).
2. Place the eggplant on the baking sheet and into the preheated oven.
3. Bake for about 40 minutes, or until the eggplant is soft and partially collapsed.
4. Remove the baking sheet from the oven and allow the eggplant to partially cool.Using a knife, cut off the stem end of the eggplant and make a slice, length-wise down the eggplant on one side.Fold open the eggplant.Using a spoon, scoop the eggplant pulp from the skin and place in the bowl of a food processor* along with the tahini, lemon juice, garlic, parsley, cumin and paprika.Pulse the ingredients 4-5 times. You don't want it pureed, just chopped.
5. Add salt to taste and pulse to combine.
6. Spread the baba ganoush on a plate and drizzle with olive oil and top with other garnishes of your choice.
7. Serve at room temperature.
Nutrition Information:
covered percent of daily need
