BABAGHANOUSH
Yummy, creamy & smoky eggplant with fresh tahini and lemon.
15 minutes
45 minutes
Serving Size:
Level:
10
Nutritional Facts (Per Serving)
Calories
Protein
Fat
Carbohydrates
186
4 g
15 g
12 g
Gluten Free
Paleo Friendly
Nut Free
Coconut Free
Dairy Free
Vegan
What do I need?
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Eggplant
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Extra Virgin olive Oil
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Sesame Seeds
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Lemon
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Garlic Powder
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Salt
-
Pepper
2 whole
6 tbsp
15 cup
2 medium
2 tbsp
2 tsp or per taste
2 tsp or per taste
From where do I get the ingredients?
How do I pick the right ingredients?
I don't understand the measurements!
Show me your TIPS.
How do I make it?
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Preheat the oven at 400F
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Place the whole eggplants on baking sheet and bake for 45 mins
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Your eggplant is cooked when eggplant is extremely soft, a fork should easily pass through the maximum width of eggplant
-
Peel the skin off the eggplant once its cooled
-
Take a blender and blend together sesame seeds and 4 tbsp olive oil. This is basically tahini. Leave the blended contents in the blender jar
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Add eggplant, garlic powder, salt, pepper, and 3 more tbsp of olive oil and blend well. Make it into a paste
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Finally squeeze lemon juice and mix well
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Serve your Babaghanoush with Sweet Potato Latke (See Recipe) and Love.