Easy Baba Ganoush
1 portions
10mIf you're not familiar with baba ganoush, it's just the eggplant version of hummus. It makes a great bread dip and with a couple of staples on hand, you can whip up a huge batch in no time for a fraction of the price of the prepared stuff.
What you will need
2 lb. Eggplant
4 cloves Garlic
1 Lemon
1/2 tsp Salt
1/2 tsp Ground Cumin
2 Tbsp Olive Oil
¼ cup Tahini
1/2 tsp Smoked Paprika
(Nutritional facts 82 calories, 5.58 g fat, 7.67 g carbohydrates, 1.93 g protein, undefined mg cholesterol, 119 mg sodium)How to cook
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Pierce the skin of the eggplant all over with a fork, just like you would pierce the skin of a potato if you were going to make baked potatoes.
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Microwave the eggplant for 10 minutes.
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Give the eggplant a chance to cool down. It gets pretty hot. Then slice off the stem and cut the eggplant in half lengthwise.
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Gently scrape the flesh of the eggplant away from the skin. Discard the skin.
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Peel the garlic cloves and place them in a food processor.
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Squeeze in the juice from the lemon. If you have a juicy lemon, a whole lemon might be too much. Start with half. You can always add more later if needed.
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Add the salt.
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Add the ground cumin.
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Add the olive oil.
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Add the tahini.
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Add the cooked eggplant.
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Garnish with smoked paprika and serve with good crusty bread.
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