- Use lean ground chicken to reduce the fat and calorie content
- Chicken can be prepared in airfryer
Preheat an oven to 400 degrees F.
Wash and dry eggplants. Do not peel or chop off the stems. Pierce each side of the eggplants with a fork.
Place whole eggplants in the oven and roast for 45 minutes turning them 2 to 3 times. The eggplant are done when the outer shell is blackened or charred, and the inside is soft.
Allow eggplants to cool. Once cool, cut eggplants lengthwise with a knife, and scoop out the pulp with a spoon; discard the skin. Put the pulp in a mixing bowl and mash it into a puree with a fork or blender. If using a blender, make sure not to liquefy the eggplant pulp.
Add lemon juice, tahini, and chopped garlic to the eggplant puree and mix gently and thoroughly until the Baba Ganoush has a smooth consistency.
Pour Baba Ganoush into a serving dish and garnish with chopped parsley.
Garnish with chopped parsley.
Serve chilled or at room temperature with whole wheat pita bread.
4 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.