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  • Cook Time

    20 min

  • Level

    Easy

  • Yield

    4 (1/3 cup) servings

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Times:

Prep
15 min
Inactive Prep
10 min
Cook
20 min
Total:
45 min
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Ingredients

  • 1 large eggplant (about 1 pound)
  • 1 glove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice

Directions

Preheat oven to 450 degrees F.

Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

Babaganoush
Rated: 4 stars out of 58 Reviews

Nutrition Facts

Nutritional Analysis
Per Serving
Calories
75
Carbohydrates
9g
Total fat
4g
Saturated fat
0.5g
Monounsaturated fat
1.5g
Polyunsaturated fat
2g
Protein
2.5g
Fiber
4g
Sodium
153mg
Cholesterol
0mg
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