Baba Ghanoush

Servings: 8 | Amount Per Serving: 1/8

• Calories: 122 | Total Fat: 10.5g
• Saturated Fat: 1.5g | Cholesterol: 0mg
• Sodium: 11mg | Protein: 2.2g
• Carbohydrates: 7g | Fiber: 3.8g
• Sugar: 2.7g

• Prep Time: 20min
• Cook Time: 30min
• Total Time: 50min

Ingredients

• 1) 700g eggplant, halved lengthwise
• 2) 0.25 cup olive oil
• 3) 0.25 cup tahini
• 4) 2 cloves garlic, minced
• 5) Juice of 0.5 lemon
• 6) 1 teaspoon sea salt flakes
• 7) Olive oil, additional

Steps

• 1) Preheat oven to 190C.
• 2) Set out the eggplant on a baking tray, skin side down.
  Brush the flesh lightly with a small amount of olive oil, and season with a sprinkle of salt.
• 3) Transfer to the hot oven, and roast for 30 minutes, or until the flesh has turned golden brown and is soft when pierced with a fork.
• 4) Remove from the oven and allow to cool for 10 minutes.
• 5) Once cool, scoop out the soft flesh from the eggplant and transfer to a mixing bowl. Discard the skins.
• 6) To the eggplant flesh, add the olive oil, tahini, lemon juice, garlic and salt, and mix together until well combined.
• 7) Season with additional sea salt flakes to taste if needed.

Notes

• 1) You can use a stick blender to gently pulse the baba ganoush to get the desired texture.
• 2) Garlic measurement is subjetive. When in doubt, add more garlic.
• 3) Add a dash of parika for added flavor and color.
• 4) More salt is suggested, add a dash at a time and try to determine perfect amount.
• 5) Eggplant should always be salted before cooking to eliminate the bitterness.
  Cover the eggplant with a thin layer oof salt and let rest for 10-15 minutes. Rinse and proceed with the cooking.