Baba Ganouj |
Course : eggplant
Serves: 12 |
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Ingredients:
1 pound eggplant |
8 ounces sesame tahini |
1 teaspoon garlic |
1/2 cup fresh lemon juice |
3 teaspoons olive oil |
1/4 teaspoon kosher salt |
1/4 teaspoon cayenne |
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Preparation / Directions:
peel eggplant and place into a collander to drain for 60-90 minutes combine ingredients in a food processor process to a smooth puree cover and chill for 1-96 hours drizzle with a small amount of additional olive oil serve slightly chilled or at room temperature
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Nutritional Information:
21 Calories (kcal); 1g Total Fat; (45% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 40mg Sodium |
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