Roasted Baba Ganoush

[Guest guest]

Roasted Baba Ganoush

(Serves 4-6)

 

Serve this eggplant appetizer with pita wedges, crudite, or as part of a

mezze platter with olives, tabbouleh, marinated beans, and pickles.

 

1 large globe eggplant, unpeeled

1 onion, unpeeled and coated lightly with olive oil spray

3 cloves garlic, unpeeled and coated lightly with olive oil spray

1/4 cup tahini

Juice of half a lemon

Salt and pepper to taste

1/4 cup minced parsley or pomegranate seeds (garnish)

 

Preheat oven to 400 degrees.

 

Pierce the eggplant with a fork all over to let steam escape while

roasting, and place them along with the garlic in a baking pan or

casserole dish. Roast for an hour, until the eggplant's peel is

completely blackened and the flesh has collapsed. Remove from the oven,

and let cool. (You can run the cooked unpeeled vegetables under cool

water or set in a bowl atop a dish of ice to speed this process.

 

When cool enough to handle, peel away the blackened skin of the eggplant

(you may need to rinse your hand to get rid of the residue). Peel the

onion and chop it coarsely. Pop the garlic from its papery cloves.

 

Place the vegetables in a food processor or blender, and add the tahini

paste and lemon juice. Pulse until smooth. Add slat and pepper to

taste.

 

Scoop into a bowl and garnish with parsley or pomegranate seeds. The

baba ganoush may be served warm, cook, or at room temperature.

 

 

Total calories per serving: 149

Carbohydrates: 15 grams

Sodium: 11 milligrams

Fat: 9 grams

Protein: 4 grams

Fiber: 5 grams

 

(Vegetarian Journal, Issue 1 2002, " Roasting for Flavor & Sweetness, "

Sally Bernstein)