Baba Ghanoush from Reynolds Wrap® recipe

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Ingredients

1 large eggplant, peeled and large diced
6 cloves garlic
4 tablespoons olive oil
2 teaspoons ground cumin
⅛ teaspoon cayenne pepper
1 lemon, juiced
2 tablespoons tahini
1 teaspoon salt
Pepper to taste
Reynolds Wrap® Aluminum Foil

Nutrition Info

147.8 calories
carbohydrate: 10.9 g
cholesterol: : -
fat: 12.1 g
fiber: 5.3 g
protein: 2.6 g
saturatedFat: 1.7 g
servingSize: -
sodium: 398.1 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F.

  2. Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place the eggplant and garlic cloves in the center. Drizzle with olive oil and fold up the ends and the outside of the foil to create a foil packet.

  3. Put the foil packet on a cookie sheet and bake in the oven for 35 minutes.

  4. Transfer the cooked eggplant and garlic cloves to a food processor and add in the cumin, cayenne pepper, lemon juice, tahini and salt and pepper and pulse 7 to 8 times until slightly chunky.

  5. Optional Serving: Serve alongside warm pita bread.

Recipe Yield

6 servings

Recipe Note

Looking for a quick, tasty appetizer that's a little something different? Try this tempting Baba Ghanoush recipe that is served with warm pita.

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