Baba Ganoush

Serves: 5
Total Calories: 25
Yield: 1 1/2 cups


1 medium eggplant
1/4 cup sesame tahini
2 tablespoons lemon juice or to taste
1 clove garlic pressed or more to taste
1/2 teaspoon sea salt
1 tablespoon olive oil
2 tablespoons minced fresh parsley


1. Preheat the oven to 350°F.
2. Wash the eggplant, pierce it all over with a fork, and place on a baking sheet. Bake for about 1 hour or until very soft.
3. When the eggplant is cool enough to handle, cut it in half lengthwise. Scoop out the flesh into a medium bowl. Discard the skin.
4. Using a fork, mash the eggplant to a thick, chunky paste. Add the tahini, lemon juice, garlic, salt, and olive oil, and mix well.
5. Transfer the mixture to a serving bowl, sprinkle with parsley and paprika, and serve. Refrigerate any leftovers in a covered container up to three days.

For a Change . . .
* For an authentic version of baba ganoush, cook the eggplant on an outdoor grill over medium heat. Turn it often until charred on the outside and soft on the inside.

Nutritional Facts:

Serves: 5
Total Calories: 25
Calories from Fat: 24

This Baba Ganoush recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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