Baba Ghanoush

Baba Ghanoush
Photo by Becky Luigart-Stayner

Ingredients

  • 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)
  • 2 tablespoons tahini (roasted sesame seed paste)
  • ¼ teaspoon freshly ground black pepper
  • + 5 more ingredients
    • 1 teaspoon kosher salt
    • 3 tablespoons fresh lemon juice
    • ½ teaspoon minced garlic
    • 3 tablespoons chopped fresh parsley
    • 2 tablespoons low-fat mayonnaise

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...

View full recipe at My Recipes

Comments

Variations on Baba Ghanoush

  • Baba Ghanoush
    • 1 teaspoon finely chopped Italian parsley, for garnish
    • 2 teaspoons kosher salt
    • 2 tablespoons freshly squeezed lemon juice
    • +3 other ingredients
  • Baba Ghanoush
    • 2 medium eggplants
    • 1/2 teaspoon cumin
    • 1/4 cup fresh lemon juice
    • 3 cloves garlic, minced
    • 1/4 teaspoon salt
    • 1/3 cup tahini*
  • 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


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