Baba Ghanoush Recipe | Yummly
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Baba Ghanoush

KITCHENAID
9Ingredients
65Minutes
510Calories
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Ingredients

US|METRIC
2 SERVINGS
  • 2 eggplants (medium)
  • 1/4 cup fresh lemon juice
  • 1/3 cup tahini
  • 3 cloves garlic (minced)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cumin
  • paprika (optional, for serving)
  • extra-virgin olive oil (optional, for serving)
  • vegetables (cut, for serving; or pita bread or chips)
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    Directions

    1. Pierce eggplants all over with a fork. Place on baking sheet and bake at 400°F for 50 to 60 minutes, or until eggplants collapse and are soft; cool to room temperature.
    2. Slice eggplants from stem to bottom and scrape out flesh with a large spoon. Flesh will be soft but still hold together; cut in half along long axis and scoop out seed mass; discard seed. Place remaining flesh in large, fine mesh strainer. Place strainer in bowl or sink and drain well (about 20 minutes).
    3. Transfer eggplant to large bowl and add remaining ingredients. Beat with electric mixer on low until eggplant is beaten smooth and ingredients are all well combined. Cover and refrigerate 4 hours or overnight to allow flavors to blend.
    4. Spoon baba ghanoush into a bowl. If you like, sprinkle with paprika and drizzle with extra-virgin olive oil. Serve with cut vegetables.
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    NutritionView More

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    510Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories510Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol
    Sodium360mg15%
    Potassium1700mg49%
    Protein15g29%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate56g19%
    Dietary Fiber24g96%
    Sugars12g24%
    Vitamin A100%
    Vitamin C60%
    Calcium25%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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