Baba Ghanouj (An Arab Eggplant Dip) Recipe
Servings: 8
Ingredients
- 1 med Eggplant
- 1 x Lemon, juice of
- 2 x -(up to)
- 3 x Cloves (large) garlic
- 2 x -(up to)
- 3 Tbsp. (heaping) tahini (sesame seed paste) Salt to taste Summak (a mild Arab spice) or possibly minced parsley for garnish
- 2 Tbsp. Extra virgin olive oil
Directions
- Pierce eggplant in several places, set on a baking sheet, and bake in a 350 degree F. oven for 1 hour. Let cold. Strip off and throw away peel, and cut remaining eggplant into chunks and place in blender. Add in lemon juice, garlic, tahini and salt. Blend till smooth, stopping blender to push down ingredients as needed. Put in a bowl, sprinkle summak or possibly minced parsley on top, and drizzle with 2 tbsp extra virgin olive oil. Serve with pcs of pita bread to dip into it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 8 servings | |
| Calories 43 | |
| Calories from Fat 31 | 72% |
| Total Fat 3.51g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 114mg | 3% |
| Total Carbs 3.12g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.19g | 1% |
| Protein 0.52g | 1% |
