Baba Ghanouj is a Middle Eastern dip made with eggplant. I do like eggplant and I have had this dip before in restaurants – so I thought I would try to make it at home. Boy! It is very good! I made it to take to work this week in my lunch. You could certainly spread this on a pita or have it with some wheat crackers – either way it would make for a very tasty, filling and low cal lunch or snack.
Here is What You Need:
- 1 large eggplant
- 1 clove garlic
- juice from 1/2 lemon
- 3 tablespoons tahini
- salt to taste – I use just a pinch
- 1 teaspoons olive oil
- 1/4 teaspoon cumin
Directions:
- Preheat oven to 375 and bake eggplant for 30 mins, until inside is soft and scoopable. Let cool.
- Cut eggplant open and scoop out flesh to a sieve – mash to remove liquid.
- Add eggplant and remaining ingredients in a food processor – blend for 2 minutes
- Garnish with lemon slices or black olives.
- Can be served at room temperature with pita, crackers, or flatbread.
Serves 6
Nutritional Information (per serving):
| Protein | 2 g |
| Fiber | 4 g |
| Carbs | 7 g |
| Fat | 5 g |
| Calories | 74 |
