Eggplant Babaganoush
From softgrey 14 years ago
- 30 min to make
- Serves 4-6
Many recipes call for scooping the pulp out of the skin, but I found that pureeing the whole eggplant works just fine as long as you've sliced the eggplant before cooking it. This is really easy, healthy and delicious.
Ingredients
- Ingredients shopping list
- * 1 large eggplant (about 1 pound) shopping list
- * 1 glove garlic, minced shopping list
- * 1/4 teaspoon salt shopping list
- * 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish shopping list
- * 2 tablespoons tahini shopping list
- * 2 tablespoons lemon juice shopping list
How to make it
- Preheat oven to 450 degrees F.
- Prick eggplant with a fork and place on a cookie sheet lined with foil.
- Bake the eggplant until it is soft inside, about 20 minutes.
- Alternatively, grill the eggplant- sliced, coated with olive oil and seasoned with salt and pepper.
- Let the eggplant cool.
- Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a deep bowl.
- Stir with a stick blender until smooth.
- Add whole garlic clove and mix again with blender.
- Add remaining ingredients and stir well.
- Season with more salt, to taste.
- Garnish with additional parsley.
- Serve with whole wheat pita or use as a spread on sandwiches and crackers.
People Who Like This Dish 3
- psychickaraoke Athens, OH
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- notyourmomma South St. Petersburg, FL
- softgrey New York
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