Ingredients
Servings 8
- 1 large eggplant
- 1 tablespoon store-bought tahini
- Juice of ½ a lemon
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon zaatar
- Garnish: sprinkle with paprika and herbs
Nutritional Facts
Nutrition Facts
Fire Roasted Eggplant Babaganoush
Amount per Serving
Calories
26
% Daily Value*
Fat
1
g
2
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
0.4
g
Sodium
293
mg
13
%
Potassium
141
mg
4
%
Carbohydrates
4
g
1
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
1
g
2
%
Vitamin A
17
IU
0
%
Vitamin C
1
mg
1
%
Calcium
9
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Fire roast the eggplant using a stovetop flame on low to medium heat.
- Place the whole eggplant over the fire.
- Using tongs (be extra careful with safety here) rotate the eggplant to ensure all sides get a few minutes to soften. You will start to see the eggplant shrivel and some of the skin blacken and burn. This creates the desired consistency.
- Once the eggplant has been roasted on all sides remove from the fire, set aside and cool.
- When cool enough to handle, remove the skin. It should peel right off easily.
- Mash the pulp of the eggplant in a bowl.
- Stir in tahini, lemon juice, salt, pepper, and zaatar.
- Sprinkle with paprika and fresh herbs, if using.
Notes
Pro tip- line the stovetop rack with foil for easier cleanup from the juices that may extract during the roasting process
