Baba Ghanouj    

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

2

  pounds

 eggplants -- whole

1/4

  cup

  extra virgin olive oil

3

  tablespoons

  tahini

2

  cloves

  garlic -- minced fine

1

  teaspoon

  ground cumin

1

  tablespoon

  fresh lemon juice

1/2

  teaspoon

  kosher salt

1/4

  teaspoon

  lemon zest

1/4

  teaspoon

  cayenne pepper

1

  tablespoon

  parsley -- finely minced


Heat oven to 400F.

Poke holes in the flesh of the eggplant with fork or skewer in several places. Cut eggplant in half and brush cut side with olive oil.

Place eggplant cut side down on baking sheet and bake for 35 to 40 minutes until very soft.

Allow eggplant to cool.

Scoop out eggplant into a large bowl or food processor.

Add remaining ingredients and mix until fairly smooth.

Let eggplant to cool to room temperature.

Notes: Use globe eggplants.

Serving Size : 8

Per Serving: 120 Calories; 10g Fat (70.6% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 128mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat.

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