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Baba Ganoush – The Best In The World

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Ingredients

Adjust Servings:
1 large eggplant
1/4 cup tahini, plus more as needed
3 garlic cloves, minced
1/4 cup fresh lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata

Nutritional information

103.6
Calories
65 g
Calories From Fat
7.3 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
10 mg
Sodium
9.1 g
Carbs
4.1 g
Dietary Fiber
2.4 g
Sugars
2.9 g
Protein
116 g
Serving Size

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Baba Ganoush – The Best In The World

Features:
    Cuisine:

    This baba ganoush recipe is from Williams-Sonoma's Small Plates by Joanne Wier, published 1998

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Baba Ganoush – the Best in the World!,This baba ganoush recipe is from Williams-Sonoma’s Small Plates by Joanne Wier, published 1998,How long will this save refrigerated?


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    Steps

    1
    Done

    Prepare a Medium-Hot Fire in a Charcoal Grill.

    2
    Done

    Preheat an Oven to 375f.

    3
    Done

    Prick the Eggplant With a Fork in Several Places and Place on the Grill Rack 4 to 5 Inches from the Fire.

    4
    Done

    Grill, Turning Frequently, Until the Skin Blackens and Blisters and the Flesh Just Begins to Feel Soft, 10 to 15 Minutes.

    5
    Done

    Transfer the Eggplant to a Baking Sheet and Bake Until Very Soft, 15 to 20 Minutes.

    6
    Done

    Remove from the Oven, Let Cool Slightly, and Peel Off and Discard the Skin.

    7
    Done

    Place the Eggplant Flesh in a Bowl.

    8
    Done

    Using a Fork, Mash the Eggplant to a Paste.

    9
    Done

    Add the 1/4 Cup Tahini, the Garlic, the 1/4 Cup Lemon Juice and the Cumin and Mix Well.

    10
    Done

    Season With Salt, Then Taste and Add More Tahini and/or Lemon Juice, If Needed.

    Avatar Of Michael Nguyen

    Michael Nguyen

    Pho connoisseur whipping up aromatic and flavorful bowls of Vietnamese noodle soup.

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