Eggplant Dip Recipe - Baba Ganoush Recipe
Baba Ganoush, a Middle Eastern eggplant dip, is very similar to hummus, except it is made with eggplant. If you like eggplants, like me, you will definitely make this a staple dish. I cook it often and use it as a dip (for snacks) or meals in between the main meals.
Ingredients
- 2 medium eggplants (aubergine)
- 3-4 cloves garlic, crushed
- 2 tablespoons lemon juice
- 2 tablespoon tahini
- 1 tablespoon olive oil
- sprinkle of paprika, to garnish
Directions
- Halve the eggplants (aubergines) lengthways, sprinkle with salt and leave to stand for 15-20 minutes. Rinse and pat dry with paper towels. Preheat the oven to moderate 180 C (350 F).
- Place the eggplants on a baking tray and bake for 35 minutes, or until soft. Peel away the skin and discard.
- Place the flesh in a food processor with the garlic, lemon juice, tahini and olive oil and season, to taste, with salt and pepper. Process for 20-30 seconds.
- Sprinkle with paprika (or garnish it with olives, cucumbers, etc) and served with pieces of Lebanese bread.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 125 | |
| Calories from Fat 67 | 54% |
| Total Fat 7.79g | 10% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 479mg | 14% |
| Total Carbs 13.65g | 4% |
| Dietary Fiber 7.1g | 24% |
| Sugars 4.62g | 3% |
| Protein 3.34g | 5% |
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