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

Hearty Meaty Fall Soup
Sweet and Sour Spareribs
Peppernut Snowmen Cookies
Chocolate Souffle with Vanilla Cream
Strawberry Cheesecake Parfaits
Cranberry Walnut Tart
Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette
Chocolate Bread Pudding with Two Chocolate Sauces & Almond Bark
Goto (beef tripe) congee
Overnight Injera
Food Trivia

Peanuts can be used to make dynamite.

Food Joke

What's the difference between a biscuit and a monster? You can dip a biscuit in your tea, but a monster is too big to fit in the cup.

Popular Recipes
Best Ever Buttermilk Blueberry Muffins

Lovely Little Kitchen

Poached Salmon with Tarragon Sauce

Foodnetwork

Chicken in Sun-Dried Tomato Basil Sauce

Can't Stay out of the Kitchen

Butterfinger Cheesecake Pudding Cookies

Whats Cooking Love

Pina Colada Cupcakes with Rum Buttercream

Creative Culinary