Friday, 25 June 2010 21:12

Baba Ganoush

Written by Michelle
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Baba Ganoush
2 eggplants
5 cloves garlic
2 tbsp. lemon juice
1 tsp. onion powder
1/4 tsp. cumin
1/2 tsp. dried parsley

Slice eggplants in half legthwise and pierce with a fork.  Roast eggplants and garlic (peel on) at 400 degrees for 45 minutes or until soft.  Allow to cool slightly, then scoop out the inside of the eggplant, leaving skin behind.  Peel garlic.  In a blender or food processor, process eggplant with garlic, lemon juice, onion powder, cumin, and parsley until smooth.  Serve on tortillas or as a sandwich spread.

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Published in Sides/Salads
Tagged under
  • [Milk-Free]
  • [Soy-Free]
  • [Egg-Free]
  • [Peanut-Free]
  • [Treenut-Free]
  • [Wheat-Free]
  • [Fish-Free]
  • [Shellfish-Free]
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More in this category: « Honey Whole Grain Bread Fried Sweet Potato Fries »

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1 Comment

  • Comment Link Michelle Friday, 25 June 2010 21:22 posted by Michelle

    So yummy...especially when warm. My baby cannot tolerate sesame seeds so this recipe is great because it does not include tahini (or yogurt).

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