Ingredients for Baba Ganoush Or Caviar Daubergines
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How to Make Baba Ganoush Or Caviar Daubergines
- Preheat oven to 400°F (200°C).
- Prick the eggplant all over with a fork. Place it directly on the oven rack and bake for 40-50 minutes, or until the eggplant is very soft and easily pierced with a fork.
- Remove eggplant from oven and let it cool slightly. Once cool enough to handle, cut it in half lengthwise and scoop out the flesh into a bowl, discarding the skin.
- In a food processor, combine the scooped eggplant flesh and lemon juice. Blend until completely smooth and creamy.
- In a small bowl, mash the salt and minced garlic together. Add this mixture to the food processor along with the tahini. Blend until well combined.
- Transfer the baba ganoush to a serving bowl. Gently stir in the chopped parsley and toasted pine nuts.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. (Even better the next day!)
- Before serving, drizzle generously with extra virgin olive oil.
- Serve chilled as a dip with warm pita bread, tortilla chips, or vegetable crudités.
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
79g
Fat
51g
Carbs
21g
