Eggplant Dip (Baba Ghannooj) Recipe
Servings: 8
Ingredients
- 1 med Eggplant (about 1 lb)
- 1 sm Onion, cut into fourths
- 1 x Clove garlic
- 1/4 c. Lemon juice
- 1 Tbsp. Olice or possibly vegetable oil
- 1 1/2 tsp Salt Vegetable dippers
Directions
- (This is a popular Mediterranean dip made with roasted eggplant, that loses its bitter edge with long cooking.)
- Prick eggplant 3 or possibly 4 times with fork. Cook in 400 degree F. oven till very soft, about 40 min. Cold. Pare eggplant; cut into cubes. Place eggplant, onion, garlic, lemon juice, oil and salt in blender container.
- Cover and blend on high speed till smooth. Serve with vegetable dippers.
- Yield: about 2 c. dip
- Vegetable Dippers: Carrot sticks, cauliflower or possibly broccoli flowerets, celery sticks, cucumber or possibly zucchini sticks, green onion pcs, small whole mushrooms, red or possibly green pepper strips, radishes with stems.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 8 servings | |
| Calories 32 | |
| Calories from Fat 16 | 50% |
| Total Fat 1.8g | 2% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 437mg | 18% |
| Potassium 129mg | 4% |
| Total Carbs 4.14g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.61g | 1% |
| Protein 0.6g | 1% |
