Cookbook:Baba Ganoush

Baba Ganoush
Category	Appetizer recipes
Servings	10
Time	15 minutes
Difficulty

Nutrition Facts
10 servings per recipe
Serving size	¼ cup (58 g)
Amount per serving Calories	71
% Daily Value*
Total Fat 5.8g		7%
Saturated Fat 0.8g		4%
Trans Fat 0g
Cholesterol 0mg		0%
Sodium 121mg		5%
Total Carbohydrates 3.8g		1%
Dietary Fiber 1.7g		6%
Total Sugars 1.7g
Includes 0g Added Sugars		0%
Protein 1g		2%
Vitamin D 0mcg		0%
Calcium 18mg		1%
Iron 0.4mg		2%
Potassium 124mg		3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Middle Eastern Cuisine | Mediterranean Cuisine | Vegan Cuisine

Baba ganoush is a common Middle Eastern and Mediterranean dip with a creamy, somewhat smoky flavor. It is usually eaten with pita bread although naan or a crispy flatbread also work well.

Ingredients

• 1 ea. (1 to 1½ pounds) medium-large eggplant, any variety
• 2 tablespoons raw tahini
• Juice of 1 lime or lemon
• 1 clove garlic, crushed
• 3 tablespoons olive oil
• ½ tsp salt
• Paprika or cayenne pepper, as a garnish

Procedure

1. Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.
2. Scrape off the eggplant skin. It's alright if you miss a few burned bits.
3. Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne.