Classic Baba Ghanouj

Prep time: 5min
Total time: 70min
Makes: 3 cups (750 mL)
2
large eggplants, trimmed and halved lengthwise
1/4 cup
tahini (sesame paste)
60 mL
3 tbsp
lemon juice
45 mL
3 tbsp
olive oil
45 mL
2
garlic cloves, coarsely chopped
1 tsp
salt
5 mL
1/4 tsp
pepper
1 mL
Per serving: (2 tbsp, 30mL)
calories
45
fat
3 g
saturated fat
0.4 g
carbs
3 g
sugar
1 g
protein
1 g
fibre
1 g
sodium
95 mg

Directions

  1. Preheat oven to 425°F (220ºC). Place eggplants, cut-side down, on parchment paper-lined baking sheet. Bake until eggplant is tender and skin can be easily pierced with a knife, about 40 min. Set aside until cool enough to handle, about 20 min.

  2. Scoop eggplant flesh into bowl of food processor (discard skin) and add tahini, lemon juice, olive oil, garlic, salt and pepper. Blend until completely smooth.