Zutaten für Baba Ganoujh Eggplant Salad With Tehina
- 2-3 garlic cloves, crushed
- 1 medium (or 2 small) eggplant
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/2 teaspoon cumin
- 1/2 teaspoon salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 teaspoon paprika (optional, for garnish)
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Zubereitung von Baba Ganoujh Eggplant Salad With Tehina
- Preheat your oven to 400°F (200°C).
- Pierce the eggplant all over with a fork. Roast the eggplant directly on the oven rack for about 40-45 minutes, or until the skin is completely collapsed and the flesh is soft.
- Once cool enough to handle, cut the eggplant in half lengthwise and scoop out the flesh into a bowl, discarding the skin.
- Add the tahini, lemon juice, garlic, and salt to the bowl with the eggplant flesh.
- Using a food processor or immersion blender, puree the mixture until smooth and creamy. If using a food processor, scrape down the sides as needed.
- Taste and adjust seasoning as needed, adding more lemon juice, garlic, salt, or pepper to your preference.
- Transfer the Baba Ganoush to a serving bowl, drizzle with olive oil, and garnish with paprika (optional).
- Serve immediately or chill for later. Enjoy with warm pita bread, hummus, and a side of Israeli salad.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
26g
Fat
10g
Carbs
8g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy Appetizers Salads Vegetables Asian Middle Eastern Oven Kosher Picnic Vegetarian Dips Spreads Food Processor Blender Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Taste Mood Savory To Go Equipment Small Appliance Number Of Servings
