Babaganush

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Tahini

  Dips and Spreads - Wegmans

  4 oz or 113g

• Sunflower seed kernels

  Seeds, dry roasted, without salt

  2 tbsp or 18g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. 1 Preheat the oven to 350°F. 2 On a baking sheet, spread the eggplant slices in an even layer. Bake for about 15 minutes until soft. Cool slightly and roughly chop the eggplant. 3 In a blender, blend the eggplant with the tahini, sea salt, lemon juice, cumin, and pepper for about 30 seconds. Transfer to a serving dish. 4 Drizzle with the olive oil and sprinkle with the sunflower seeds and parsley (if using) before serving. VARIATION TIP: You can also make Baba Ganoush with zucchini in place of the eggplant. Halve 4 zucchini lengthwise (no need to peel!) and cook in a 350°F oven for about 10 minutes until soft. Continue with the recipe as directed.