Baba Ganoush

Baba Ganoush

Health Rating
Prep Cook Ready in Servings
10 min 45 min 55 min 3
Scheduled for:
Snack on Tuesday
Leftovers:
Snack on Thursday
Lunch on Saturday

Ingredients for 3

Show Original

3/4 eggplant Eggplant
1 1/8 tbsp Tahini
3/4 whole lemon(s) Lemon juice
3/4 clove(s) Garlic (minced)
1/4 cup Yoso Plain Unsweetened Coconut Yogurt (optional)
1/3 tsp Kosher salt (to taste)
1/8 tsp Granulated sugar (to taste)
3/4 tbsp Extra virgin olive oil
3/4 tbsp Parsley, fresh
1/10 tsp Paprika, smoked (a pinch to garnish)

Instructions


  1. In a bowl, beat the tahini with the lemon juice (the tahini stiffens at first then softens), then beat in the yogurt. Add the mashed eggplant, garlic to taste, and a good pinch of salt. Beat vigorously and taste to adjust flavoring.
  2. Transfer baba ganoush to serving dish and garnish with a drizzle of olive oil, a sprinkling of parsley and a pinch of smoked paprika. For best flavor, serve at room temperature.

Advanced Preparation

1 - 2 days prior [optional], Eggplant 3/4 eggplant
Instructions:

Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Cook the eggplant over the flame of a charcoal barbecue until the skin is charred all over and they feel very soft when you press them. Alternatively, you can place them on a foil-lined baking sheet and roast them in your oven set on its highest heat setting for about 45-55 min until soft. When cool enough to handle, peel skin with your hands and drop flesh into a strainer or colander with small holes. Press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes. Add a tiny squeeze of lemon juice to keep from going brown and store in a airtight container in the fridge,

Nutrition Facts

Per Portion

Calories 136
Calories from fat 74
Calories from saturated fat 20.3
Total Fat 8.2 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 3.8 g
Cholesterol 0
Sodium 302 mg
Potassium 359 mg
Total Carbohydrate 12.9 g
Dietary Fiber 6.4 g
Sugars 3.9 g
Protein 2.6 g

Dietary servings

Per Portion


Meat Alternative 0.2
Vegetables 3.2

Energy sources


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Recipe from:
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