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1 medium eggplant -- skin removed, roasted
(if you don't want to go to the trouble of
roasting the eggplant yourself, head to the
ethnic section of your supermarket to find
jars of this)
6 tablespoons lemon juice
4 cloves garlic
2 teaspoons cayenne pepper
1 teaspoon salt (optional)
Flax seed tahini:
6 teaspoons flax seeds
6 teaspoons olive oil
How To Prepare:
Pulse flax seeds in a coffee grinder or food processor until it is very finely ground. Add 2 tbs of the olive oil and process a little longer to start bringing it together. Empty mixture into a bowl, and mix the rest of the olive oil in by hand until completely smooth.
Place the eggplant, tahini, lemon juice, garlic, cayenne, and salt in a blender. Pulse until smooth. The mixture will be thick. Cover and store in refrigerator overnight to allow flavors to meld.
Yield: Approximately 2 cups
Baba ganouj is generally served with toasted or grilled naan or pita bread, but is a wonderful dip for vegetables, dressing for salad, or sauce for meats. Don't be scared by the carb count - a little bit goes a LONG way!
Carbs per serving - include all nutritional information if known: