Baba Ghanoush

Photo by Becky Luigart-Stayner

Ingredients

½ teaspoon minced garlic
¾ teaspoon cumin seeds, toasted and crushed
¼ cup pine nuts, toasted
Cooking spray
1 large eggplant (about 1 1/2 pounds)
Fresh parsley sprigs (optional)
3 tablespoons chopped fresh parsley
+ 5 more ingredients
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons tahini (roasted sesame seed paste)
- 2 tablespoons low-fat mayonnaise
- 3 tablespoons fresh lemon juice

1. Preheat oven to 375°. 2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cut eggplant in half. Scoop out pulp; discard skins. Drain eggplant pulp in a colander for 30 minutes. 3. Place pine nu...

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Comments

Variations on Baba Ghanoush

- 1 teaspoon finely chopped Italian parsley, for garnish
- 2 teaspoons kosher salt
- 2 tablespoons freshly squeezed lemon juice
- +3 other ingredients
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1/4 teaspoon salt
- 2 medium eggplants
- 1/3 cup tahini*
- 1/2 teaspoon cumin
Baba Ghanoush
- 1 large eggplant (about 2 pounds)
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, peeled and halved
- 1/4 cup fresh lemon juice (about
- +4 other ingredients