Preparation time 5 min
Cooking time 40 min
This recipe keeps for 5 days
Ingredients (2 servings)
- 1 large Eggplant, raw
- 2 tbsp Tahini
- 1/4 cup shelled Walnuts
- 1 clove Garlic, raw
- 1 tsp, ground Cumin
- 1 1/2 tsp Sumac
- 1/2 tsp Salt
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Instructions
- Preheat the oven to 230C (450F) and line a baking sheet with parchment paper.
- Halve the eggplant lengthwise. Place halves cut side down onto the baking sheet. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, around 40 - 50 minutes for large eggplants. Once done, set aside and let it cool slightly. Then, flip the eggplant over and scoop out the flesh. Discard the skin.
- Transfer the eggplant to a food processor along with tahini, walnuts, garlic cloves, cumin, sumac and salt. Mix until well combined.
- Transfer the Baba Ghanoush to a serving bowl and enjoy with accompaniments of your choice.
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How to store
Store leftovers in a sealed container in the refrigerator for up to 5 days.
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Nutrition
One serving contains 262 calories, 8 grams of protein, 17 grams of fat, and 26 grams of carbohydrates.
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