Recipe Details
Ingredients
-
1 largeeggplant
-
2 to 4tablespoonslemon juice, or to taste
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1/4cuptahini or to taste
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2tablespoonssesame seeds
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2clovesgarlic, minced
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salt and pepper to taste
-
1 ½tablespoonsolive oil
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
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Place eggplant on the prepared baking sheet, and pierce holes in the skin with a fork. Roast in the preheated oven, turning occasionally, until very soft and tender, 30 to 40 minutes. Set eggplant aside until cool enough to handle; slice in half and scoop flesh into a colander or fine mesh sieve over a bowl; drain for 5 minutes.
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Place eggplant, lemon juice, tahini, sesame seeds, and garlic in blender, and puree. Season with salt and pepper to taste.
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Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate the baba ghanoush for 3 hours before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories90 | |
| % Daily Value * | |
| Total Fat 5g |
7% |
| Saturated Fat 1g |
4% |
| Cholesterol 0mg |
0% |
| Sodium 29mg |
1% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 3g |
11% |
| Total Sugars 3g |
|
| Protein 2g |
4% |
| Vitamin C 2mg |
3% |
| Calcium 28mg |
2% |
| Iron 1mg |
4% |
| Potassium 165mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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