Contributed By: mjsteele
The Anti-Inflammation Diet and Recipe Book
A crowd pleaser, it is great for dipping and as a side to any meat dish.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 6
Special Features: Make Ahead
Vegetarian
Meal Type: Appetizers
Snack
Ingredients
1 Large eggplant, or 2 small eggplants
1/4 cup Plus 1 heaping teaspoon tahini (sesame seed butter)
1/2-1 teaspoon Salt
1-2 Garlic cloves, minced
2 tablespoons Fresh lemon juice
1/8 teaspoon Ground cumin
1/3 teaspoon Black pepper
Paprika for garnish
Parsley for garnish
Preparation
Preheat the oven 350 degrees F. Leaving the eggplant whole and unpeeled, bake it on a baking sheet until soft, about 30 minutes. (For a smoother baba ghanoush, remove the peel from the eggplant before blending.) Allow to cool to room temperature.
Cut eggplant(s) open, remove as many seeds as you can, and cut the remaining flesh into cubes. Blends all ingredients in blender until smooth.
Garnish with parsley and paprika, and serve with rice crackers, non-wheat bread, or dipping vegetables such as carrots and celery.
Cook's Notes
Nutrition Information
Calories: 101
;
Total Fat: 7.1
;
Saturated Fat: 1
;
Carbohydrates: 8.7
;
Protein: 3.2
;
Vitamin A: 8.4
;
Vitamin C: 5.1
;
Calcium: 28.7
;
Sodium: 200.4
;
Iron: 0.8
;
Fiber: 3.8