BABAGANOUSH
Provided by Ellie Krieger
Categories appetizer
Time 45m
Yield 4 (1/3 cup) servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.
- On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.
Nutrition Facts : Calories 76 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 153 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 3 grams, Sugar 3 grams
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Lovia Antwo
[email protected]This babaganoush was delicious! I loved the smoky flavor from the roasted eggplant. I also liked the addition of the tahini and lemon juice, which gave it a creamy and tangy flavor.
Hamza Khawaja
[email protected]This babaganoush was a bit too smoky for my taste. I think I roasted the eggplant for too long. Next time, I'll be more careful with the cooking time.
Saadilashari Saadilashari
[email protected]I've made this babaganoush recipe several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love the smoky flavor from the roasted eggplant, and the tahini and lemon juice give it a great flavor.
Mashinii Account
[email protected]This babaganoush was easy to make and very tasty. I used a food processor to make it, which made it quick and easy. I served it with pita bread and vegetables, and it was a delicious and healthy snack.
Assdiqbal Asadiqbal
[email protected]This babaganoush was delicious! I loved the smoky flavor from the roasted eggplant. I also liked the addition of the tahini and lemon juice, which gave it a creamy and tangy flavor. I served it with pita bread and vegetables, and it was a hit!
JOHN MURUANI
[email protected]This babaganoush was a bit too smoky for my taste. I think I roasted the eggplant for too long. Next time, I'll be more careful with the cooking time.
Rema Boojhawon
[email protected]I've made this babaganoush recipe several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love the smoky flavor from the roasted eggplant, and the tahini and lemon juice give it a great flavor.
Tracy Smith
[email protected]This babaganoush was easy to make and very tasty. I used a food processor to make it, which made it quick and easy. I served it with pita bread and vegetables, and it was a delicious and healthy snack.
Shahin rara
[email protected]This babaganoush was delicious! I loved the smoky flavor from the roasted eggplant. I also liked the addition of the tahini and lemon juice, which gave it a creamy and tangy flavor. I served it with pita bread and vegetables, and it was a hit!
Ayanda Lwazi
[email protected]I'm not a huge fan of eggplant, but this babaganoush was surprisingly good! The roasted eggplant gave it a smoky flavor that I really enjoyed. I served it with pita bread and vegetables, and it was a delicious and healthy meal.
Elroe Birhanu
[email protected]This recipe is a great starting point for babaganoush. I like to add a few extra ingredients to give it more flavor, such as roasted red peppers, chopped walnuts, and a drizzle of olive oil.
Mo Ali
[email protected]I followed the recipe exactly, but my babaganoush turned out too runny. I think I might have roasted the eggplant for too long. I'll try again next time and be more careful with the cooking time.
Terry Dewey
[email protected]This babaganoush was a bit bland for my taste. I think it could have used more garlic and lemon juice. I also found the texture to be a bit too smooth. I prefer a babaganoush with a little more texture.
CHANTAI MARTINEZ
[email protected]I love this recipe! It's so easy to make, and it's always a hit with my friends and family. I like to add a little bit of cumin and paprika to the tahini sauce for extra flavor.
Hafez Khaled Farhan
[email protected]This babaganoush was delicious! I followed the recipe exactly, and it turned out perfectly. The eggplant was roasted to perfection, and the tahini and lemon juice gave it a great flavor. I served it with pita bread and vegetables, and it was a hit!
Muhmad Shkar
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The roasted eggplant gives it a lovely smoky flavor, and the tahini and lemon juice make it creamy and tangy. I like to serve it with pita bread, vegetables, and falafel.
Lyle Randall
[email protected]This babaganoush recipe was a hit at my last dinner party! The smoky flavor from the roasted eggplant was perfectly complemented by the tanginess of the lemon juice and the creaminess of the tahini. I served it with warm pita bread and fresh vegetabl