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Baba Ganouj Eggplant Dip With Sesame Oil

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Ingredients

Adjust Servings:
2 medium dark-skinned eggplants (pierced with fork to let steam escape)
4 - 5 garlic cloves, to taste
6 tablespoons tahini (arabic sesame paste)
4 lemons, juice of
2 tablespoons water
salt & freshly ground black pepper
1 dash hot red pepper, to taste (cayenne)
chopped parsley (for garnish) (optional)
toasted pine nuts (for garnish) (optional)
pomegranate seeds (for garnish) (optional)

Nutritional information

140.2
Calories
68 g
Calories From Fat
7.6 g
Total Fat
1.1 g
Saturated Fat
0 mg
Cholesterol
15.5 mg
Sodium
17.7 g
Carbs
7.8 g
Dietary Fiber
5.1 g
Sugars
4.8 g
Protein
1421g
Serving Size

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Baba Ganouj Eggplant Dip With Sesame Oil

Features:
    Cuisine:

    Yum! This is a great alternative to hummus. I had fun making it work in my blender, since I don't have a food processor (though I had to add more liquid in order to get it to blend properly). The garnishes are a good idea, since baba ganouj ends up looking a bit unappetizing, even if it tastes great!!

    • 80 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Baba Ganouj – Eggplant Dip With Sesame Oil, Middle Eastern eggplant and sesame dip/spread This is my variation of my father’s recipe , Yum! This is a great alternative to hummus I had fun making it work in my blender, since I don’t have a food processor (though I had to add more liquid in order to get it to blend properly) The garnishes are a good idea, since baba ganouj ends up looking a bit unappetizing, even if it tastes great!!


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    Steps

    1
    Done

    Broil Eggplants With Skin on, Turning Frequently, Until Skin Is Lightly Charred and Eggplants Are Fairly Soft.

    2
    Done

    Alternately, Slice Eggplants in Half Lengthwise and Place on an Oiled Cookie Sheet.

    3
    Done

    Broil in Oven or Bake at 450o F Until Fairly Soft.

    4
    Done

    Allow to Cool Enough to Be Handled.

    5
    Done

    Remove Most of Skin, and Mash Eggplant.

    6
    Done

    If You Don't Mind a Little Grayness in the Color, Allow a Little Charred Skin in With the Pulp; It Will Add a Pleasant Smoky Flavor.

    7
    Done

    Fit Food Processor With Steel Blade.

    8
    Done

    With Machine Running, Drop in Garlic Cloves.

    9
    Done

    Add Tahini, Lemon Juice, and Water; Blend Until Thoroughly Combined.

    10
    Done

    Add Eggplant, and Pulse Until Coarsely Pureed.

    11
    Done

    Add Salt and Red and Black Pepper to Taste.

    12
    Done

    Refrigerate For 1-2 Hours For Flavor to Develop.

    13
    Done

    Adjust Seasonings, Including Tahini If Desired.

    14
    Done

    Garnish With Parsley, Pine Nuts, and Pomegranate Seeds as Desired.

    15
    Done

    Serve With Pita Bread or Veggies.

    Avatar Of Mabel Kim

    Mabel Kim

    Kimchi queen creating fermented dishes that are both flavorful and probiotic-rich.

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