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
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