RECIPE SUMMARY
Babaganoush
Makes 2 Servings: Counts towards 1½ cups Vegetables, 1 tablespoon Oil
INGREDIENTS
DIRECTIONS
Preheat the oven to 425°F.
Slice the eggplant into ¼ inch thick rounds; blanch the eggplant in hot water for 2 minutes, remove and pat dry.
Lightly brush both sides of the rounds with some of the sesame oil and grill for 2 minutes; flip and cook for another 2 minutes, then set aside.
Place the garlic cloves in an oven safe pan and drizzle with the sesame oil. Roast in the oven for 10 to 15 minutes until brown; remove and set aside.
In a food processor, blend all of the ingredients together until smooth, lightly drizzling in the remainder of the sesame oil.
Ingredients
Directions
Preheat the oven to 425°F.
Slice the eggplant into ¼ inch thick rounds; blanch the eggplant in hot water for 2 minutes, remove and pat dry.
Lightly brush both sides of the rounds with some of the sesame oil and grill for 2 minutes; flip and cook for another 2 minutes, then set aside.
Place the garlic cloves in an oven safe pan and drizzle with the sesame oil. Roast in the oven for 10 to 15 minutes until brown; remove and set aside.
In a food processor, blend all of the ingredients together until smooth, lightly drizzling in the remainder of the sesame oil.