** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1.
Preheat oven to 400 degrees F.
Cover baking sheet with foil.
Wipe
eggplant and pierce with point of sharp knife.
Place on prepared baking
sheet and bake in preheated oven 35 to 45 minutes.
When cool enough to
handle, peel eggplants and remove seeds.
Place in container of food
processor and sprinkle with lemon juice to keep from browning.
2.
Add tahini, garlic, and salt.
Process until smooth.
3.
Spread onto serving platter and pour small amount of olive oil over
top.
Garnish with chopped parsley, paprika, or pomegranate seeds.
4. Serve
with warmed pita bread and crudites.
Cover and store in refrigerator.
Notes: Baba ghanoush is a traditional dish of Lebanon and Syria, and is
often served with raw or blanced vegetables.
The combined flavors of
eggplant, garlic, and lemon juice are very Mediteranean.
For a smokey
flavor, grill eggplant over hot charcoal instead of baking in the oven.
Variation: In Greece, olive oil is used instead of tahini.
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Dietary Notes:
This recipe is low-sodium with 15mg per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 43% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Eggplant, Sulfites, Sesame Seeds, Garlic, Fructose Malabsorption allergies.
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