Baba Ghanoush - Rachael Ray Recipe

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Ingredients:

Serving

3 medium eggplants (about 1 lb each)
1 cup flat leaf parsley
1/4 cup lemon juice (plus more for seasoning )
1/4 cup tahini ( sesame seed paste)
2 -3 garlic cloves, chopped
3 tbsp extra virgin olive oil
salt and pepper
6 pita bread, cut into wedges and warmed

Directions:

Preheat the oven to 400°F Prick the eggplants all over with a fork and place on a baking sheet.
Bake, flipping once, until skin shrivels and flesh softens, about 35 minutes. Let cool, about a half-hour or so. Remove and discard the stems and skin. Cut eggplant into large chunks and drain any excess liquid.
Using a food processor, puree the eggplant, parsley, lemon juice, tahini, garlic, and 2 tablespoons olive oil. Season with salt and pepper and add more lemon juice to taste.
Transfer the baba ghanoush to a bowl, drizzle with the remaining 1 tablespoon olive oil and serve with the pita wedges for dipping.
Prep time does not include time to cool eggplants.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	237.12 Kcal (993 kJ)
Calories from fat	90.5 Kcal
		% Daily Value*
Total Fat	10.06g	15%
Sodium	249.5mg	10%
Potassium	271.43mg	6%
Total Carbs	31.54g	11%
Sugars	3.03g	12%
Dietary Fiber	3.22g	13%
Protein	6.17g	12%
Vitamin C	14.7mg	24%
Iron	2.1mg	12%
Calcium	66.9mg	7%

Amount Per 100 g
Calories	181.29 Kcal (759 kJ)
Calories from fat	69.2 Kcal
		% Daily Value*
Total Fat	7.69g	15%
Sodium	190.76mg	10%
Potassium	207.52mg	6%
Total Carbs	24.12g	11%
Sugars	2.32g	12%
Dietary Fiber	2.46g	13%
Protein	4.72g	12%
Vitamin C	11.2mg	24%
Iron	1.6mg	12%
Calcium	51.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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