Zutaten für Baba Ghanoush Rachael Ray
- 2 large eggplants
- 1/2 cup packed fresh flat-leaf parsley leaves
- 2 to 3 tablespoons fresh lemon juice
- 1/4 cup tahini
- 2 cloves garlic, peeled
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper, to taste
- Warm pita bread, for serving
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Zubereitung von Baba Ghanoush Rachael Ray
- Preheat your oven to 400°F (200°C). Prick 2 large eggplants all over with a fork. Place them on a baking sheet.
- Bake for 35 minutes, flipping halfway through, until the skins are shriveled and the flesh is soft.
- Let the eggplants cool completely, about 30 minutes.
- Once cool, remove and discard the stems and skins of the eggplants.
- Roughly chop the eggplant flesh and place it in a colander to drain any excess liquid for about 10 minutes.
- In a food processor, combine the drained eggplant, 1/2 cup packed fresh parsley, 2 tablespoons lemon juice, 1/4 cup tahini, 2 cloves garlic, and 2 tablespoons olive oil. Process until smooth and creamy.
- Season generously with salt and freshly ground black pepper. Add more lemon juice to taste, starting with 1 tablespoon, until you reach your desired level of tanginess.
- Transfer the baba ghanoush to a serving bowl. Drizzle with the remaining 1 tablespoon olive oil. Serve immediately with warm pita wedges for dipping.
- Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
22g
Fat
6g
Carbs
13g
