digital-coupon-iconmy-order-iconmy-recipes-iconsearching-iconshopping-list-iconweekly-ad-icon
Skip to Primary Content
Weekly Ad

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Garlic Baba Ghanoush

Garlic Baba Ghanoush
Servings:
6
Total Time:
45 minutes
Active Time:
10 minutes

Ingredients

2 medium eggplant (about 1 1/2 lb)
1 large red bell pepper, cut into 1/4-inch thick slices
1 seedless cucumber, cut into 1/4-inch thick slices
1/4 cup fresh cilantro, finely chopped
1 lemon, for juice
1 teaspoon ground coriander
1/2 teaspoon salt-free garlic/herb seasoning
2 teaspoons roasted garlic
1/2 cup plain (or garlic) hummus
1 1/2 cups baby carrots

Steps

  1. Preheat oven to 425°F. Pierce each eggplant several times with a fork; place on baking sheet. Bake eggplant 30–35 minutes or until skin is dark and shriveled and the flesh is tender when pierced with a fork. Let stand 5 minutes to cool.
  2. Slice pepper and cucumber. Chop cilantro and squeeze lemon for juice (2 tablespoons).
2. Peel away eggplant skin; scrape the flesh into a bowl (or food processor bowl). Mash with a potato masher (or process) until smooth; stir in lemon juice, cilantro, coriander, seasoning, garlic, and hummus. Serve with baby carrots, cucumbers, and bell peppers.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy

Nutritional Information

CALORIES (per 1/6 recipe) 110kcal; FAT 3.50g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 160mg; CARB 18g; FIBER 6.00g; SUGARS 7g; PROTEIN 3g; CALC 2%; VIT A 120%; VIT C 50%; IRON 6%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star