baba ghanoush from reynolds wrap®

baba ghanoush from reynolds wrap®
  • 1 large eggplant, peeled and large diced
  • 6 cloves garlic
  • 4 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 lemon, juiced
  • 2 tablespoons tahini
  • 1 teaspoon salt
  • Pepper to taste
  • Reynolds Wrap® Aluminum Foil


  1. Preheat the oven to 450 degrees F.
  2. Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap(R) 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.

09/22/2019
baba ghanoush from reynolds wrap®, recipe PT15M PT1H 5 455 calories

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