Baba Ghanoush - Cuisinart CSB-300 Instruction And Recipe Booklet

This popular roasted eggplant dip dish is great as a dip for vegetables
or pita, but is also nice as a sandwich spread. To achieve the signature
charred flavor, cooking the eggplant over an open flame is the way to
go, but you can also just broil or roast it in your oven so until the egg-
Makes about 1¼ cups
1 medium eggplant (about 1 pound), not peeled
1 garlic clove, peeled
1
/ cup fresh parsley leaves
3
2 tablespoons tahini
2 teaspoons fresh lemon juice
2 teaspoons extra virgin olive oil
½ teaspoon kosher salt
1. Prick the eggplant evenly on all sides with the tines of a fork. Char
the eggplant. This can be done in one of two ways: If you have a gas
stove, you can char over the stove (the faster method). Holding the
eggplant with heatproof tongs, place over the flame of the stove and
carefully turn the eggplant until all sides are blackened. Set aside to
cool slightly. The second method is to char in an oven under the broiler.
Set on a rack fit into a foil-lined baking pan. Place as close as possible
to the broiler/top element and turn every 5 to 10 minutes, until all sides
are charred (this may not get as blackened as it would over an open
flame). It is important for the flesh to be very soft, to the point where
the eggplant is falling apart. This can take anywhere between 15 and
30 minutes, depending on your oven. Note: This is a great task for your
toaster oven! Once the eggplant is charred, set aside to cool slightly.
2. Put the garlic into the chopping cup. Process on Speed 5 to chop. Add
the remaining ingredients, and then scrape in the flesh (not the skin)
of the eggplant into the bowl (discard any seeds). Process on Speed 5
until completely combined.
3. Taste and adjust seasoning as desired.
Calories 37 (54% from fat) • carb. 4g • sugars 1g • pro. 1g • fat 2g • sat. fat 0g

Baba Ghanoush

plant is cooked to a soft consistency.
Nutritional information per serving (2 tablespoons):
• chol. 0mg • sod. 153mg • calc. 33mg • fiber 2g
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