Description
A smoky, authentic baba ganoush — a whole eggplant scored and grilled on the barbecue until the pulp is soft and the skin is slightly charred, then scraped out and blended with tahini, garlic, onion, red pepper, cumin, lemon juice, and olive oil into a thick, creamy dip. Finished with a drizzle of olive oil and fresh chopped tomato. Serve with sliced pita bread.
Ingredients
Instructions
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Cut the eggplant in half lengthwise. Score the inner meat with a knife.
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Spray lightly with Pam. Place on a barbecue pit grill.
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Cook until the pulp is soft and the outside is slightly burned.
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Scrape out the soft eggplant flesh.
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Add tahini, garlic, onion, red pepper, cumin, lemon juice, olive oil, and salt to the eggplant in a food processor.
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Process until it forms a thick paste or dip consistency.
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Top with a drizzle of olive oil and chopped tomato.
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Serve with sliced pita bread.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 140kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 1.5g8%
- Sodium 95mg4%
- Total Carbohydrate 9g3%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The eggplant should be grilled until the skin is slightly charred and the flesh inside is completely soft — this smoky char is what gives mautabal its distinctive depth of flavor that an oven can't fully replicate.
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