Baba Ghanouj

Directions

1. 1
   Preheat the oven to 475F.
2. 2
   Arrange the whole eggplants on a foil-lined baking sheet.
3. 3
   Bake, turning with tongs once or twice, until the eggplants have completely collapsed, 40 to 50 minutes.
4. 4
   Remove and let cool.
5. 5
   When cool enough to handle, remove the stems and slip off the peels.
6. 6
   Heat the oil in a skillet.
7. 7
   Add the garlic and saute over low heat until golden, about 2 minutes.
8. 8
   Combine the eggplant pulp, garlic, tahini, and lemon juice in a food processor.
9. 9
   Process until the mixture is a slightly chunky puree (if you dont have a food processor, you can finely chop the eggplant by hand, transfer to a serving container, and stir in the remaining ingredients).
10. 10
    Transfer to a serving container, season with salt and pepper, and serve at room temperature.
11. 11
    Calories: 102
12. 12
    Total Fat: 6g
13. 13
    Protein: 2g
14. 14
    Carbohydrate: 11g
15. 15
    Cholesterol: 0mg
16. 16
    Sodium: 12mg