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I like to make baba this time of year with the wonderful selection of eggplants, but I don't keep tahini on hand, it can be hard to find & is costly. This is a recipe without the tahini that my friends & family enjoy.
Ingredientes
- 2 small eggplants
- 2 TBS. extra virgin olive oil
- 2 TBS. fresh lemon juice
- 2 cloves garlic, finely minced
- 1/2 tsp. coarse sea salt
- top with crushed red pepper flakes if desired
Direcciones
- preheat oven to 400.
- Wash and dry eggplant before prickling several times all over with a sharp knife.
- Line a baking sheet with foil and spray lightly with nonstick cooking spray.
- Lay eggplants on baking sheet and roast in oven for about 45 minutes or until eggplants are soft to the touch & look deflated.
- Cool eggplants completely.
- Cut off stems and slice lengthwise.
- Scrape out flesh and put in blender, add oil, lemon juice, garlic and salt.
- Blend until smooth and creamy.
- Can be served at room temperature or chilled in pita bread or can be used as a dip with pita chips.
- Garnish with black olives and tomato wedges & sprinkle crushed red pepper flakes if desired if served as dip.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 4 servings | |
| Calories 108 | |
| Calories from Fat 63 | 58% |
| Total Fat 7.11g | 9% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 295mg | 12% |
| Potassium 441mg | 13% |
| Total Carbs 11.66g | 3% |
| Dietary Fiber 6.4g | 21% |
| Sugars 4.56g | 3% |
| Protein 1.99g | 3% |
