Baba Ganoush

• porcje: 6 servings
• czas aktywny: 30 minutes
• całkowity czas: 1 hour

Składniki

1 medium eggplant

1 tablespoons lemon juice

1 medium cloves garlic, minced or 1 T roasted garlic

2 tablespoons tahini

2 T extra-virgin olive oil

Wskazówki

Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes.

Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.

Discard all drippings, wipe out large bowl, and return eggplant to bowl.

Combine all ingredients in mini-food processor.

The mixture should become pale and creamy. season to taste with salt, plus more lemon juice if desired.

Wartości Odżywcze

• Wielkość Porcji: Serves 4 to 6 as an appe
• Kalorie: 200 kcal
• Tłuszcz Całkowity: 16 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 0 mg
• Sód: 164 mg
• Węglowodany Całkowite: 14 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 4 g
• Białko: 3 g