Baba Ganoush
Scott Hagnas | December 1 2009
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Baba Ganoush is a dish of Arabic origin. It can take many forms, varying from region to region. It is usually a side dish, or it can make a great topping. Traditionally, it will be used on some kind of pita bread. I find it goes well with celery sticks, tomatoes, or just eaten by itself.
Prep time: 10 minutes
Cooking time: 30 minutes
• 1 large eggplant
• 2 Tbsp tahini
• juice of half a lemon
• 2 cloves garlic
• 1 Tbsp olive oil
• 1/2 cup parsley, plus extra for garnish
• sea salt to taste
Poke the eggplant with several holes to release steam. Place on a baking sheet or dish, bake for 30 minutes at 350 degrees. Remove from the oven; allow to cool.
Once the eggplant has cooled, peel it by simply pulling the skin off. If it has baked sufficiently, this should be relatively easy. You can also scoop out the pulp. Place the peeled eggplant into a food processor along with all of the other ingredients. Puree until you reach the desired consistency. Top with a few sprigs of parsley, then drizzle with olive oil. Chill before serving.
Zone info: 4 servings at .4 carb block, 4.5 fat blocks (3.5g carb, 7g fat)
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