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Tomatillos are also called “tomate verde” in Mexico (which means green
tomato) and are considered a staple in
Smokey Baba Ganoush
YIELD: 4 SERVINGS GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE
1 pound eggplant 2 tablespoons freshly squeezed lemon juice 4 tablespoons tahini 1 teaspoon ground cumin 1 tablespoon garlic olive oil 1 teaspoon sweet smoked paprika ½ teaspoon salt 2 tablespoons olive oil Hickory smoked sea salt
1. Preheat grill to medium. Trim ends from the eggplant, peel skin and slice vertically into 1-inch thick slices. Brush each side of the eggplant lightly with olive oil.
2. Place eggplant slices onto the grill and cook 3 to 4 minutes per side; the eggplant will release from the grill when ready to flip. Remove from the grill, let cool slightly and chop.
3. Place the chopped eggplant into a food processer with the tahini, cumin, garlic olive oil, sweet smoked paprika and salt. Puree until smooth, remove eggplant from food processor and pour into a serving bowl.
4. Drizzle olive oil on top of the baba ganoush and sprinkle with hickory smoked sea salt. Serve with freshly sliced vegetables.
NUTRITION PER SERVING: CALORIES: 210, FAT: 19G, SATURATED FAT: 2.5G, CHOLESTEROL: 0MG, SODIUM: 880MG, CARBOHYDRATES: 11G, FIBER: 4G, SUGARS: 4G, PROTEIN: 4G
NUTRITION PER SERVING: CALORIES: 150, FAT: 10G, SATURATED FAT: 1.5G, CHOLESTEROL: 55MG, SODIUM: 290MG, CARBOHYDRATES: 9G, FIBER: 4G, SUGARS: 4G, PROTEIN: 6G