Baba Ganouj (Tangy Eggplant Dip)
This scrumptious dip is made with eggplants, garlic and tahini. Can be used as a sandwich spread or eaten with crackers and tortilla chips.
Yield
6 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
eggplant
|
* |
2 | tablespoons |
tahini (sesame paste)
|
|
2 | each |
garlic cloves
pressed |
|
1 | each |
lemon
juice |
|
2 | tablespoons |
parsley leaves
fresh, chopped, optional |
|
½ | teaspoon |
salt
|
|
1 | x |
black pepper
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | each |
eggplant
|
* |
3E+1 | ml |
tahini (sesame paste)
|
|
2 | each |
garlic cloves
pressed |
|
1 | each |
lemon
juice |
|
3E+1 | ml |
parsley leaves
fresh, chopped, optional |
|
2.5 | ml |
salt
|
|
1 | x |
black pepper
to taste |
* |
Directions
Preheat oven to 300 degrees. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.
Makes 4 to 6 sandwiches or serves 6 to 8 as a dip.