Delicious Middle Eastern eggplant dip.
||Pre-heat oven to 375 °F (190 °C).
||Cut the eggplant in half lengthwise. Place on a baking sheet sprayed with spray oil, cut side down, and roast until very tender, about 40 minutes.
||Cool for 15 minutes, then scoop the flesh out of the skin.
||Combine the eggplant, tahini, garlic, parsley, pepper, lemon juice, salt, and cayenne in the work bowl of a food processor or a blender carafe.
||Pulse until the eggplant is somewhat smooth but retains some of its texture.
||Put in a container, sprinkle paprika over the top, and then drizzle the olive oil over the top.
There are 94 calories in 1 serving of Baba Ghanouj.
Calorie split: 51% fat, 39% carbs, 10% protein.
Amount Per Serving
% Daily Values*
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