1 medium to large eggplant
2 tbsp tahini
juice of one lemon
one quarter of the lemon skin
2 cloves garlic peeled
salt and pepper to taste
Wash eggplant and dry, poke holes in it with a fork about 6 times and place on backing sheet in a 350º oven. Bake for 30 minutes, turn eggplant over and bake for 30 more minutes. The eggplant should look flattened out a bit on the side that was down and start to wrinkle up a little. Take out of oven and place aside till cool.
Cut off the stem of the eggplant and with your fingers start to peel the skin away from the flesh, cut off the bottom if it does not peel off easily.
Cut the eggplant in three or four pieces and place in a food processor with all of the other ingredients. Pulse till smooth.
Serves 2: 154 calories per serving or 308 for the whole batch.
This is an easy no oil recipe that we find delicious. It’s great served with pita bread, rice or a baked potato. We also like to have it with avocado on the side.
Update: we just bought some frozen butternut squash ravioli and used the baba ghanoush as the topping. It was so good we are making it a favorite.