How to make it

  • Preheat oven to 350F.
  • Slice the tops of the garlic bulbs off, and wrap in foil.
  • Place eggplants (cut side up) and garlic on a baking tray and cook 40-50 minutes, until soft.
  • Scoop warm eggplant pulp and squeeze the roasted garlic into a food processor.
  • Add remaining ingredients and process until mostly smooth. Add a little water if necessary.
  • Serve hot or refrigerate up to 1 week.

Reviews & Comments 3

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  • lilliancooks 9 years ago
    Another good one! I'm so glad I found the Eat Light Healthy group!
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    " It was excellent "
    elgab89 ate it and said...
    I love this recipe. It reminds me of my Baba Ganoush that I am making. Great posting!
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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 73.0
    Total Fat: 0.4 g
    Cholesterol: 0.2 mg
    Sodium: 17.8 mg
    Total Carbs: 16.2 g
    Dietary Fiber: 3.5 g
    Protein: 3.2 g
    Was this review helpful? Yes Flag

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