Baba Ganoush (Meatless Monday)

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your repertoire, Baba Ganoush (Meatless Monday) might be a recipe you should try. This recipe serves 2 and costs $1.67 per serving. One serving contains 336 calories, 8g of protein, and 27g of fat. 16 people were impressed by this recipe. It is an affordable recipe for fans of middl eastern food. It works best as a hor d'oeuvre, and is done in around 50 minutes. If you have juice of lemon, kalamatan olives, roasted red pepper, and a few other ingredients on hand, you can make it. It is brought to you by The Saucy Southerner. With a spoonacular score of 89%, this dish is super. If you like this recipe, you might also like recipes such as Baba Ganoush, The Best Baba Ganoush, and Baba Ganoush.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 medium-sized eggplant (mine was about 8" long)

1 tablespoon fresh parsley

3 cloves garlic, minced (I used roasted garlic from my Garlic Confit recipe, if using raw garlic, reduce to 2 cloves)

½ teaspoon ground cumin

Juice of 1 lemon (about ¼ cup)

kalamata olives

1 tablespoon olive oil (I used garlic infused)

chopped roasted red pepper

salt, to taste

¼ cup tahini (sesame paste)

Equipment:

baking paper

baking sheet

oven

food processor

knife

bowl

Cooking instruction summary:

Preheat the oven to 375°F.Prepare a baking sheet with parchment paper and set aside.Using a fork, prick holes in the eggplant (I do quite a few in rows down the length and all around).Place the eggplant on the baking sheet and into the preheated oven.Bake for about 40 minutes, or until the eggplant is soft and partially collapsed.Remove the baking sheet from the oven and allow the eggplant to partially cool.Using a knife, cut off the stem end of the eggplant and make a slice, length-wise down the eggplant on one side.Fold open the eggplant.Using a spoon, scoop the eggplant pulp from the skin and place in the bowl of a food processor* along with the tahini, lemon juice, garlic, parsley, cumin and paprika.Pulse the ingredients 4-5 times. You don't want it pureed, just chopped.Add salt to taste and pulse to combine.Spread the baba ganoush on a plate and drizzle with olive oil and top with other garnishes of your choice.Serve at room temperature.

 

Step by step:


1. Preheat the oven to 375°F.Prepare a baking sheet with parchment paper and set aside.Using a fork, prick holes in the eggplant (I do quite a few in rows down the length and all around).

2. Place the eggplant on the baking sheet and into the preheated oven.

3. Bake for about 40 minutes, or until the eggplant is soft and partially collapsed.

4. Remove the baking sheet from the oven and allow the eggplant to partially cool.Using a knife, cut off the stem end of the eggplant and make a slice, length-wise down the eggplant on one side.Fold open the eggplant.Using a spoon, scoop the eggplant pulp from the skin and place in the bowl of a food processor* along with the tahini, lemon juice, garlic, parsley, cumin and paprika.Pulse the ingredients 4-5 times. You don't want it pureed, just chopped.

5. Add salt to taste and pulse to combine.

6. Spread the baba ganoush on a plate and drizzle with olive oil and top with other garnishes of your choice.

7. Serve at room temperature.


Nutrition Information:

Quickview
336k Calories
8g Protein
26g Total Fat
22g Carbs
37% Health Score
Limit These
Calories
336k
17%

Fat
26g
41%

  Saturated Fat
3g
23%

Carbohydrates
22g
8%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
536mg
23%

Get Enough Of These
Protein
8g
16%

Vitamin K
45µg
43%

Vitamin B1
0.59mg
39%

Fiber
9g
37%

Copper
0.72mg
36%

Manganese
0.63mg
31%

Phosphorus
303mg
30%

Folate
84µg
21%

Potassium
714mg
20%

Selenium
11µg
17%

Magnesium
67mg
17%

Vitamin E
2mg
17%

Vitamin B3
3mg
17%

Vitamin B6
0.31mg
15%

Vitamin C
12mg
15%

Iron
2mg
14%

Zinc
1mg
12%

Calcium
89mg
9%

Vitamin B2
0.13mg
8%

Vitamin B5
0.69mg
7%

Vitamin A
332IU
7%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Tahini Sauce

Rachel Cooks

Bon Appetit's Braciole

Allrecipes

Tender Pork Roast

Taste of Home

Avocado Toast With Caramelized Sweet Onion, Grape Tomatoes, Fresh Garden Chives and Chive Blossoms

Foodista

Honey-Glazed Carrots

Taste of Home