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BLENDER RECIPES
2 tablespoons (30 ml) olive oil
1 large clove garlic, cut into
quarters
1
⁄2 cup (125 ml) tahini (stir well
before measuring)
1
⁄3 cup (75 ml) lemon juice
1
⁄2 teaspoon (2 ml) salt
Chopped fresh parsley,
if desired
Olives, if desired
CHEF’S BLENDER
Prick 1 medium (about 1 lb. [480 g]) eggplant all over with fork. Place in baking pan, and
bake at 400º F (205º C) for 40 to 50 minutes, or until soft. Cool 10 minutes; peel and cut
into chunks, reserving any liquid. Place baked eggplant with liquid and remaining ingredients
except parsley and olives in blender jar. Cover and blend at High about 10 seconds, or until
smooth; scrape sides of jar if necessary. Garnish with parsley and olives, if desired.
BAR BLENDER
Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed
in the “On” position.
Yield: 16 servings (2 tablespoons [30 ml] per serving).
Per Serving: About 70 cal, 2 g pro, 4 g carb, 6 g total fat, 1 g sat fat,
0 mg chol, 75 mg sod.
BABA GHANOUSH