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Prep Time
5 mins
Total Time
1 h 10 m
Makes
3 cups (750 mL) baba ghanouj

Ingredients

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

Method

Step 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.
Step 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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: (2 tbsp, 30mL)
Calories:
45
Fat:
3 g
Carbs:
3 g
Fibre:
1 g
Sugar:
1 g
Protein:
1 g
Sodium:
95 mg