- 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
- Preheat the oven to 450 degrees F.
- 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.
- 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.
09/22/2019
recipepes.com
baba ghanoush from reynolds wrap®, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
