Chicken Salad Pita With Baba Ghanoush Recipes

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BABA GHANOUSH



Baba Ghanoush image

A roasted eggplant dip or spread. Delicious served with pita or vegetables, alongside hummus or on its own!

Provided by Becky

Categories     Side Dish     Vegetables     Eggplant

Time 3h45m

Yield 12

Number Of Ingredients 7

1 eggplant
¼ cup lemon juice
¼ cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 ½ tablespoons olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
  • Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Nutrition Facts : Calories 66 calories, Carbohydrate 4.6 g, Fat 5.2 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 7 mg, Sugar 1.2 g

BABA GHANOUSH FROM REYNOLDS WRAP®



Baba Ghanoush from Reynolds Wrap® image

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

Provided by Reynolds Kitchens(R)

Categories     Reynolds®

Time 45m

Yield 6

Number Of Ingredients 10

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

Steps:

  • Preheat the oven to 450 degrees F.
  • 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.
  • Put the foil packet on a cookie sheet and bake in the oven for 35 minutes.
  • 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.
  • Optional Serving: Serve alongside warm pita bread.

Nutrition Facts : Calories 147.8 calories, Carbohydrate 10.9 g, Fat 12.1 g, Fiber 5.3 g, Protein 2.6 g, SaturatedFat 1.7 g, Sodium 398.1 mg, Sugar 2.7 g

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