Baba Ghanoush Stuffed Eggplant with Tahini Drizzle and Toasted Pine Nuts
Roasted eggplant halves filled with creamy baba ghanoush, drizzled with tahini, and sprinkled with toasted pine nuts. A vegetarian delight with smoky flavors.
Ingredients
- 2 each Large Eggplants
- 2 cups Eggplant (roasted, mashed)
- 1/2 cup Tahini
- 2 tbsp Lemon Juice
- 2 cloves Garlic (minced)
- 2 tbsp Olive Oil
- 1/4 cup Toasted Pine Nuts
- 2 tbsp Fresh Parsley (chopped)
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- 1Preheat oven to 400°F (200°C).
- 2Cut eggplants in half lengthwise. Score the flesh and brush with olive oil. Roast for 30-40 minutes, or until soft.
- 3Scoop out the flesh of the roasted eggplant and mash it.
- 4In a bowl, combine mashed eggplant, tahini, lemon juice, minced garlic, salt, and pepper. Mix well to make the baba ghanoush.
- 5Fill the roasted eggplant halves with baba ghanoush.
- 6Drizzle with tahini and sprinkle with toasted pine nuts and chopped parsley.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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