Baba Ghanoush | Baba Ghanoush Recipe, Baba Ghanouj

Baba Ghanoush – Eggplant Dip

Also known as Baba Ghanouj, Baba Ganush, Baba Ghannouj or Baba Ghannoug. Baba Ghanoush is a Middle Eastern dip made with eggplant. In Egypt, Baba Ghanoush is usually served as a salad or side dish, in Lebanon as a starter or appetizer.

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 bring to work this week in my lunch. I used Naan as the bread, but 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.

Tahini is a paste made with sesame seeds and olive oil and is a very common ingredient in hummus and similar Middle Eastern dips and dishes. You should be able to find tahini in the supermarket or you can make your own. Here is a recipe we use to make tahini at home.

Baba Ghanouj – Eggplant Dip

Ingredients:

1 large eggplant
1 clove garlic
juice from 1/2 lemon
3 tablespoons tahini
salt to taste – I use just a pinch
1 teaspoon 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: 4

Nutritional Information (per serving):

Calories 105
Protein 3g
Carbs 10g
Fat 7g
Sat Fat 1g
Trans Fat 0g
Fiber 5g
Sodium 35mg
Sugar 3g

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