Baba Ghanoush (Dip)

Name: Baba Ghanoush (Dip)
Cuisine: Middle Eastern
Ingredients: 1 large eggplant or 2 small eggplants; 1⁄4 cup plus 1 heaping tablespoon tahini (sesame seed butter, available in most natural-food stores); 1⁄2 –1 teaspoon salt; 1–2 garlic cloves, minced; 2 tablespoons fresh lemon juice 1/8 teaspoon ground cumin 1⁄4 teaspoon black pepper Paprika for garnish Parsley for garnish

3 steps

A crowd pleaser, it is great for dipping and as a side to any meat dish.

Updated at: Thu, 17 Aug 2023 03:09:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories82.2 kcal (4%)

Total Fat5.3 g (8%)

Carbs8.3 g (3%)

Sugars3.5 g (4%)

Protein2.6 g (5%)

Sodium207.4 mg (10%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1eggplant

large, or 2 small eggplants

¼ cuptahini

plus 1 heaping tablespoon, sesame seed butter, available in most natural-food stores

½ teaspoonsalt

1garlic cloves

minced

2 tablespoonsfresh lemon juice

⅛ teaspoonground cumin

¼ teaspoonblack pepper

paprika

parsley

for garnish

Instructions

Step 1

Preheat the oven to 350° F. Leaving the eggplant whole and unpeeled, bake it on a baking sheet until soft, about 30 minutes. (For a smoother baba ghanoush, remove the peel from the eggplant before blending.) Allow to cool to room temperature.

Step 2

Cut eggplant(s) open, remove as many seeds as you can, and cut the remaining flesh into cubes. Blend all ingredients in blender until smooth. Garnish with parsley and paprika, and serve with rice crackers, non-

Step 3

wheat bread, or dipping vegetables such as carrots and celery