1 Point Baba Ganoush

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, 1 Point Baba Ganoush might be a recipe you should try. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 58 calories. This recipe serves 6. For 37 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 71 person were glad they tried this recipe. This recipe is typical of middl eastern cuisine. It works well as a hor d'oeuvre. It is brought to you by Everyday Maven. Head to the store and pick up garlic, extra-virgin olive oil, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 minutes. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is good. Similar recipes are Baba Ganoush, Baba Ganoush, and Baba Ganoush.

Servings: 6

Preparation duration: 2 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

This is really easy - grab your ingredients. Puncture eggplant with long carving fork (near top) for easy handling. If you do not have a carving fork and want to use a tongs to mange your eggplant, be sure to poke a few fork holes in it so it doesn't burst during the cooking time in the covered pot. Place eggplant directly into high open flame. Set a timer for five minutes. Rotate eggplant every 45 seconds to 1 minute. Skin should begin to char. Remove from fork and place into a (preferably nonstick) large pot. Cover and cook over medium heat for 30 minutes, turning occasionally. While eggplant is cooking, chop parsley, remove Tahini from refrigerator to warm up and juice lemon.Remove from pot and let cool for 2 to 3 minutes. Slice top of eggplant off and use a fork to quickly remove the skin. Cut flesh into large chunks. Place garlic in bowl of food processor and process until finely chopped. Add eggplant flesh, Tahini, lemon juice, salt, cumin, hot chili powder, 1 tsp olive oil and 1 tsp of chopped parsley. Process until smooth. Refrigerate for 20 to 30 minutes before serving. Garnish with 1 teaspoon sesame seeds, chopped fresh parsley and a drizzle of olive oil. Enjoy!

 

Step by step:

1. This is really easy - grab your ingredients. Puncture eggplant with long carving fork (near top) for easy handling. If you do not have a carving fork and want to use a tongs to mange your eggplant, be sure to poke a few fork holes in it so it doesn't burst during the cooking time in the covered pot.

2. Place eggplant directly into high open flame. Set a timer for five minutes. Rotate eggplant every 45 seconds to 1 minute. Skin should begin to char.

3. Remove from fork and place into a (preferably nonstick) large pot. Cover and cook over medium heat for 30 minutes, turning occasionally. While eggplant is cooking, chop parsley, remove Tahini from refrigerator to warm up and juice lemon.

4. Remove from pot and let cool for 2 to 3 minutes. Slice top of eggplant off and use a fork to quickly remove the skin.

5. Cut flesh into large chunks.

6. Place garlic in bowl of food processor and process until finely chopped.

7. Add eggplant flesh, Tahini, lemon juice, salt, cumin, hot chili powder, 1 tsp olive oil and 1 tsp of chopped parsley. Process until smooth. Refrigerate for 20 to 30 minutes before serving.

8. Garnish with 1 teaspoon sesame seeds, chopped fresh parsley and a drizzle of olive oil. Enjoy!

Nutrition Information:

covered percent of daily need