Babaganoush
For Step 3 of the ITG Diet Plan
Difficulty
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Ingredients
For 4 people (
)
Recipe
- 1 pound(s) Eggplant, Large
- 2 Cloves of Garlic, Minced
- 0.25 teaspoon(s) Sea Salt
- 0.25 cup(s) Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoon(s) Tahini
- 2 tablespoon(s) Lemon Juice
Babaganoush Directions
- Preheat oven to 450 degrees F.
- Prick eggplant with a fork and place on a cookie sheet lined with foil.
- Bake the eggplant until it is soft inside, about 20 minutes.
- Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes.
- Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor.
- Process the eggplant until smooth and transfer to a medium bowl.
- On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste.
- Add the garlic-salt mixture to the eggplant.
- Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.
Source: FoodNetwork.com
