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:

1 large Eggplant, washed

1 teaspoon extra virgin plus more for garnish

1 teaspoon chopped fresh parsley plus more for garnish

1 small clove garlic

¼ teaspoon ground cumin

1 teaspoon kosher salt

1 tablespoons freshly squeezed lemon juice

1 teaspoon sesame seeds for garnish

2 tablespoons Tahini

Equipment:

carving fork

tongs

pot

kitchen timer

food processor

bowl

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:

Quickview
58k Calories
1g Protein
3g Total Fat
6g Carbs
4% Health Score
Limit These
Calories
58k
3%

Fat
3g
6%

  Saturated Fat
0.52g
3%

Carbohydrates
6g
2%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
391mg
17%

Get Enough Of These
Protein
1g
3%

Fiber
2g
10%

Manganese
0.2mg
10%

Copper
0.16mg
8%

Vitamin B1
0.11mg
8%

Phosphorus
61mg
6%

Potassium
205mg
6%

Folate
22µg
6%

Magnesium
17mg
4%

Vitamin B6
0.08mg
4%

Vitamin B3
0.8mg
4%

Vitamin C
3mg
4%

Vitamin K
3µg
3%

Selenium
2µg
3%

Iron
0.52mg
3%

Zinc
0.39mg
3%

Vitamin E
0.33mg
2%

Vitamin B5
0.22mg
2%

Vitamin B2
0.04mg
2%

Calcium
19mg
2%

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
Drunken Shrimp Recipe

Food Republic

Calamari Stir-Fry with Red Peppers & Lemon

Eating Well

Quick Chick Pot Pie: Cheater's Version

Unexpected Elegance

Sweet Potato Sausage Skewers

The Law Students Wife

Fried Cabbage With Sausage

Buns in My Oven