Like hummus, baba ghanoush is a staple in the Middle East. Serve it with pita bread, or Pita Chips.
- 2 large eggplants
- 2 bulbs garlic
- 1 medium yellow onion, chopped
- ¼ cup tahini
- ¼ cup lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼– ½ cup olive oil
Preheat oven to 400°F.
Coat eggplant and garlic lightly with olive oil, place on a baking sheet, and roast until brown and soft, 30–40 minutes.
Cool and peel the eggplant and put it in a food processor.
Cut garlic in half, squeeze out the soft roasted cloves, and put in the processor.
Add remaining ingredients and puree, adding enough olive oil to reach a smooth, yogurt-like consistency.
Transfer to serving bowl and swirl the top with a spoon.
Drizzle on a generous amount of olive oil and sprinkle liberally with chopped parsley and/or ground paprika.
- 220 calories
- 15 g fat
- 20 g carbohydrates
- 5 g protein
- 200 mg sodium
- 7 g fiber